| Prep: 30 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 0.7g | 0.1g | 43.5g |
| sugars | fibre | protein | salt |
| 0.3g | 0.8g | 3.5g | 0.2g |
Looking at these beautiful little parcels, you may ask yourself, what is Shiso Onigiri: Japanese rice balls wrapped in Shiso leaves? This delightful, healthy, and utterly delicious fruit-based recipe is a favourite of mine; with its delicate balance of flavours and straightforward preparation process, it is certainly one to try in your own kitchen! Not only does it embody my love for wholesome, fresh ingredients, but it also aligns perfectly with my Californian roots, marrying health-conscious choices with comforting bites.
The Japanese culinary inspiration
As a lover of international cuisine, I often find inspiration in the far reaches of the globe. This time my culinary journey took me to Japan, home of the beautiful food creation, Shiso Onigiri. Traditional onigiri is similar to sushi, yet it harbors an everyday simplicity that makes it the comfort food of Japan. It’s often shaped by hand into small triangles or balls and filled with pickled plums, known as umeboshi. Best of all, it’s wrapped in a fresh shiso leaf, which is not only delicious but also packed with health benefits. Shiso leaves have a strong, almost mint-like flavor, and are rich in vitamins A and C, making them good for your skin and immune system.
The Art of Pairing:
While this recipe shines as a stand-alone dish, it pairs beautifully with a variety of side dishes. A simple green bean salad, perhaps, for a light lunch or with a steaming bowl of miso soup for a heartier meal. For those with a sweet tooth, a strawberry Daifuku makes a wonderful dessert to follow. The possibilities are endless!
So, from my sunny California kitchen to yours, I encourage you to embrace the fusion of health-consciousness and comfort that embodies this Shiso Onigiri recipe. Adventure awaits in just a few simple steps, and even in the comfort of your home, you can travel to Japan tonight. So let’s roll our sleeves up and get started, shall we?
What You’ll Need
- 2 cups of sushi rice or Japanese short-grain rice
- 2.5 cups of water
- 1/2 teaspoon of salt
- 6 umeboshi (Japanese pickled plums)
- 12 fresh shiso leaves
- Soy sauce for flavor (optional)
Method
Step One
Begin by rinsing the sushi or short-grain rice under cold water until the water runs clear. This step is essential to remove excess starch from the rice and prevent it from being gummy.
Step Two
Place the rinsed rice and 2.5 cups of water in a saucepan. Bring the water to a boil over medium heat. Once it starts boiling, reduce the heat to low and cover the pot. Let the rice simmer for about 15 minutes, or until all the water is absorbed. Leave it covered for another 10 minutes to let the rice steam.
Step Three
While the rice is cooking, prep the other ingredients. Remove the pits from the umeboshi, and set them aside. Rinse the shiso leaves and pat them dry.
Step Four
When the rice is ready, sprinkle it with salt and mix it gently. Be careful not to overmix, as this can make the rice mushy. Let the rice cool a little bit so it’s still warm but not hot to the touch.
Step Five
Now it’s time to assemble the onigiri. Wet your hands slightly, and take a handful of rice. Place a umeboshi in the middle, and shape the rice into a ball or triangle, with the umeboshi in the centre.
Step Six
Wrap each rice ball with a shiso leaf, then repeat the process until all the rice and umeboshi are used. Serve the onigiri with soy sauce on the side, if desired.
Step Seven
Enjoy your homemade Shiso Onigiri. These Japanese rice balls make a great snack or an accompaniment to a meal.
