Herbed Rice

Name: Herbed Rice
Cuisine: Japan
Ingredients: 1 tablespoon black sesame seeds; 1 cup finely shredded red or green shiso (perilla) leaves or substitute other herbs or greens such as flat-leaf parsley, arugula, sorrel, or mint; 1 cup finely shredded red or green shiso (perilla) leaves or substitute other herbs or greens such as flat-leaf parsley, arugula, sorrel, or mint; 1 cup finely shredded red or green shiso (perilla) leaves or substitute other herbs or greens such as flat-leaf parsley, arugula, sorrel, or mint; 1 cup finely shredded red or green shiso (perilla) leaves or substitute other herbs or greens such as flat-leaf parsley, arugula, sorrel, or mint; 4 cups cooked Japanese white or brown rice; 1 cup finely shredded red or green shiso (perilla) leaves or substitute other herbs or greens such as flat-leaf parsley, arugula, sorrel, or mint; ½ teaspoon salt, or more to taste; 4 cups cooked Japanese white or brown rice; 1 cup finely shredded red or green shiso (perilla) leaves or substitute other herbs or greens such as flat-leaf parsley, arugula, sorrel, or mint; 1 cup finely shredded red or green shiso (perilla) leaves or substitute other herbs or greens such as flat-leaf parsley, arugula, sorrel, or mint

Preparation info

Serves
3 to 4

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

In summertime, when fresh herbs are plentiful, try this simple recipe. It can be made with hot freshly cooked rice (white or brown) or with cold leftover plain rice or sushi rice.

Ingredients

1 cup finely shredded red or green shiso (perilla) leaves or substitute other herbs or greens such as flat-leaf parsley, arugula, sorrel, or mint<

Asia
Japan
Main course
Gluten-free
Vegan

Method

Combine all the ingredients and serve in a bowl, topped with the black sesame seeds if you like. Alternatively, shape into balls (onigiri) and roll in black sesame seeds to coat lightly.