Yukari shiso salt is powdered dried purple shiso leaves mixed with salt, a tangy and colorful seasoning. It's often available in Japanese markets, but if you have trouble finding it, substitute another flavored Japanese salt like matcha salt (green tea salt) or furikake, seasoning for rice that comes in many varieties.
Recipe information
Yield
Serves 4
Ingredients
4 cups cooked rice
4 teaspoons yakari shiso salt
Preparation
Step 1
Gently mix together the rice and yukari shiso salt in a bowl. Form into onigiri .
Step 2
Preheat a grill to medium. Grill the onigiri for about 8 minutes, turning twice. Grill the edges of the onigiri triangle, too, about 20 seconds per edge. The onigiri will have a crispy, caramelized crust when they're done. Serve immediately.
Reprinted with permission from The Japanese Grill by Tadashi Ono & Harris Salat. Copyright © 2011 by Tadashi Ono and Harris Salat; food photographs copyright © 2011 by Todd Coleman. Published by Ten Speed Press, a division of Penguin Random House. Buy the full book from Penguin Random House or Amazon.
