How long does it take to make Shiso Microgreens Onigiri (20-Minute Japanese Rice Balls)?
This recipe takes approximately 20 min total.
20 min
· Serves 4
· Updated March 17, 2026
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Shiso microgreens are best added fresh as a finishing ingredient. Sushi rice balls stuffed with umeboshi and wrapped in nori, served on a bed of shiso microgreens that double as an edible garnish.
This recipe takes approximately 20 min total.
Shiso microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
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2 cups cooked sushi rice, seasoned with rice vinegar
1 cup shiso microgreens
4 sheets nori, halved
4 umeboshi plums (or canned tuna with mayo)
1 tsp sesame seeds
Salt
Wet hands with salted water. Take 1/2 cup rice and flatten in your palm.
Place an umeboshi in the center and mold rice around it into a triangle shape.
Wrap the base with a strip of nori.
Arrange shiso microgreens on a plate and set onigiri on top; scatter sesame seeds.
Shiso microgreens carry the same complex aromatic profile as mature shiso — anise, umami, and mild bitterness — and are used in Japanese and East Asian culinary traditions as a direct garnish substitute. Evidence on shiso specifically is limited; claims below reflect general microgreen research.
• Shiso and perilla microgreens contain volatile aromatic compounds responsible for their distinctive anise-like flavor.
moderate evidence• Nutrient and phytochemical content in shiso microgreens varies by variety and growing conditions.
strong evidence1. Yield performance, mineral profile, and nitrate content in a selection of seventeen microgreen species — Frontiers in Plant Science, 2023
Thinly sliced cucumber and shiso microgreens dressed in rice vinegar and sesame — a refreshing Japanese side that highlights shiso's anise-mint flavor.
Teriyaki salmon over steamed rice with pickled ginger, edamame, and a crown of shiso microgreens for fragrant, anise-tinged freshness.