| Prep: 30 mins | Cook: 20 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 289 | 1g | 0.2g | 66g |
| sugars | fibre | protein | salt |
| 9g | 5g | 6g | 0.4g |
If there’s one thing I’m passionate about, it’s sharing recipes that have been passed down to me or that I’ve discovered in my culinary journey. One such dish that I’ve fallen head over heels for is the vibrant and pleasing Shiso Leaf Sushi Rolls, a tantalizing fruit based recipe that marries the crispness of sushi rice with the exotic freshness of diverse fruits, all wrapped delicately in verdant shiso leaves.
When New England’s Seafood Meets Japanese Flavors
Coming from a Boston background where seafood is king, sushi has always resonated with me. But with this Shiso Leaf Sushi Rolls recipe, I’ve explored an intriguing twist. Instead of the traditional fish component of sushi, a medley of fresh fruits like mango, kiwi, strawberries, and raspberries inhabit the center. Drawing from my Irish roots, I believe in the comfort of food that brings people together. This recipe duly serves that purpose while staying true to the integrity of its ingredients.
A Healthy Feast For The Senses
Beyond the flavorsome journey that this Shiso Leaf Sushi Rolls recipe offers, it doesn’t fail to deliver health benefits either. Fruit, as we all know, is a powerhouse store of vitamins, minerals, and antioxidants. Then there’s the shiso leaf, a staple of Japanese cuisine, known for its detoxifying properties and for aiding digestion. Not to forget the well-awaited sushi rice, a lean source of carbohydrates and a low-fat food that can give a quick energy kick of the good kind when you need it the most.
The Shiso Leaf Sushi Rolls has often reminded me of fruit nori rolls, another charming recipe where fruit inhabits nori wraps. It’s certainly a dish that would go well with lighter, more savory dishes like miso soup or a simple cucumber salad to offset and complement the sweet, fruity nature of the sushi rolls.
So, whether it’s a family gathering, hosting an intimate Japanese-themed dinner, or simply for your culinary pleasure, these Shiso Leaf Sushi Rolls are bound to bring joy to the table. I hope, as it has done for me, this recipe finds a special place in your gastronomical diary.
What You’ll Need
- 2 cups of sushi rice
- 1/4 cup of rice vinegar
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 18 fresh shiso leaves
- 1 medium mango, peeled and thinly sliced
- 2 small kiwis, peeled and thinly sliced
- 6 strawberries, hulled and thinly sliced
- 1/2 cup of fresh raspberries
- 6 nori sheets
- Soy sauce, for serving
- Pickled ginger, for serving
- Wasabi, for serving
Method
Step One
Start by preparing the sushi rice. Rinse the rice under cold water until the water runs clear. Then, cook the rice according to package instructions.
Step Two
While the rice is cooking, make the sushi vinegar by combining rice vinegar, sugar, and salt in a small saucepan. Heat the mixture over medium heat until the sugar and salt have dissolved. Once the rice is cooked, transfer it to a large bowl and while it’s still hot, pour the sushi vinegar over it. Mix it well and leave it to cool down.
Step Three
While waiting for the rice to cool down, start preparing your fruits. Peel and thinly slice your mango and kiwis. Hull and thinly slice the strawberries. Set all the fruits aside, together with the raspberries and shiso leaves.
Step Four
Now, it’s time to start making your sushi rolls. Lay a nori sheet on a bamboo sushi mat. Wet your fingers and take roughly a handful of sushi rice. Spread it evenly across the nori layer, leaving a 1-inch strip of the nori uncovered at the top.
Step Five
Place 3 shiso leaves on top of the rice across the middle of the sheet. Arrange mango, kiwi, strawberries, and raspberries on top of the shiso leaves. Use the bamboo mat to tightly roll the sushi. Use a sharp damp knife to cut the roll into bite-sized pieces.
Step Six
Repeat steps four and five with the remaining rice, nori sheets, and fruits.
Step Seven
Serve your Shiso Leaf Sushi Rolls with soy sauce, pickled ginger, and wasabi on the side.
