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Special Yukari Shiso Rice Balls (Onigiri)

By May

A vibrant and flavorful twist on traditional Japanese red shiso rice balls with sesame, ginger, and fresh herbs.

Prep: 10 min · Cook: 20 min · Serves 3 · Cuisine: Japanese

Ingredients

• 400 grams cooked warm white rice
• 2 tablespoons yukari (red shiso powder)
• 3 tablespoons rice vinegar
• 2 teaspoons sugar
• 1 pinch salt
• 2 tablespoons white sesame seeds
• 1 teaspoon minced ginger
• 5 to 6 fresh shiso (perilla) leaves
• extra shiso leaves
• nori seaweed strips

Method

1. In a small bowl, combine the yukari (red shiso powder), rice vinegar, and sugar. Mix well until the sugar dissolves.
2. Add the mixture to the warm cooked rice and gently fold it in.
3. Add the white sesame seeds, minced ginger, chopped shiso leaves, and a pinch of salt to the rice. Mix until evenly distributed.
4. Divide the rice into 3 equal portions. Wrap each portion in plastic wrap and mold them into triangle shapes.
5. Garnish by wrapping each rice ball with an extra fresh shiso leaf and a thin strip of nori seaweed if desired.

Original: https://www.instagram.com/reel/Da9PxDuprDF/?igsh=cjI1dzltejhhbnh1

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