The colors and flavor of the shiso go so well with the delicateness of sushi, it gives a deep extra layer of saltiness and umami to your rolls.
Course Sauce
Cuisine Japanese
Keyword Furikake, Sushi
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Author Joost Nusselder
Cost $3
Ingredients
¼cupshiso leaves(dried red perilla leaves)
1tspsugar
1tspsalt
¼cupbonito flakes
3tbspwhite sesame seedstoasted
1tbspnoridried seaweed
Instructions
Cut the stems from the shiso leaves and crumble the rest up into small pieces.
Mix all of the ingredients (except the sugar and salt) together into a fine mix. Make sure the nori is cut up very finely, and the shiso leaves are as well. If your sesame seeds aren't toasted yet, you can toast them in a frying pan with a little oil for 1 minute.
Add the sugar and salt a little at a time and taste if it's to your liking.
Use the mixture immediately, or transfer it to an airtight container and keep it in the fridge for up to a month.