10 min
· Serves 2
· Updated March 17, 2026
South First location, 9AM–1PM. See market details →
2 Persian cucumbers, thinly sliced
1 cup shiso microgreens
2 tbsp rice vinegar
1 tsp sesame oil
1 tsp soy sauce
1 tsp honey
1 tsp sesame seeds
Sprinkle cucumber slices with a pinch of salt; let sit 5 minutes, then squeeze gently to remove excess water.
Whisk rice vinegar, sesame oil, soy sauce, and honey together.
Toss cucumbers with dressing and shiso microgreens.
Plate and garnish with sesame seeds.
Teriyaki salmon over steamed rice with pickled ginger, edamame, and a crown of shiso microgreens for fragrant, anise-tinged freshness.
Sushi rice balls stuffed with umeboshi and wrapped in nori, served on a bed of shiso microgreens that double as an edible garnish.
