Recipe
Sesame and shiso onigiri
For a cherry-blossom picnic or a lunch to take on the train.
Practical guide
Complete method
To make vegan sesame and shiso onigiri, cook the Japanese rice with the right amount of water and leave it covered to rest so the grains stay soft but hold together. When lukewarm, fold in chopped shiso and black sesame; taste before adding salt because umeboshi and nori may already be savoury.
Wet your hands, divide the rice and shape it into triangles without compacting it too much. Add umeboshi in the centre for a sharp filling if you like. Let the onigiri rest for a few minutes, then wrap with nori just before eating. They are a practical vegan lunch for picnics, train journeys and packed meals.
From the kitchen
Ingredients
- Japanese rice
- shiso leaves
- black sesame
- umeboshi
- nori
From the kitchen
Method
- 01
Cook the rice and let it cool slightly, covered.
- 02
Mix in chopped shiso and sesame.
- 03
With wet hands, shape into triangles with umeboshi in the centre.
- 04
Wrap with nori just before serving.