Broad, green, flat-leafed shiso is one of the most alluring of Japanese herbs. Vaguely reminiscent of both basil and mint, yet clearly unique in its aromatic appeal, shiso combines well with almost any food. Here its gentle, herbaceous flavor enhances white rice that could accompany fish, seafood, poultry, or meat.
Toss the rice in a large bowl to break up any lumps. Sprinkle the salt over the rice and gently toss to incorporate well.
Rinse the herb leaves under cold water and shake dry. Trim away the stem, then slice the leaves in half, lengthwise. Stack the half leaves then cut across them to make fine shreds. Toss and fold these into the rice, distributing well. Serve immediately.
© 1985 Elizabeth Andoh. All rights reserved.