Ume Shiso Rice

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 10 minutes

Składniki

4 servings cooked Japanese short-grain rice (hot; typically 1 cup, 150 g per rice bowl serving)

5 pieces umeboshi (Japanese pickled plums) (or 4 large umeboshi; 1 per person, depending on the size of ume) 4

10 shiso leaves (perilla/ooba) (or more if you like; I used 12) 12

1½ Tbsp toasted white sesame seeds

Wskazówki

Gather all the ingredients. For the steamed rice, 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked white rice. See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.

Discard the stems of 10 shiso leaves (perilla/ooba) and roll them up from the stem to the tip. Cut into thin julienned strips.

Discard the pits from 5 pieces umeboshi (Japanese pickled plums) and chop it finely with the knife.

In a big bowl like my hangiri (sushi oke) or a baking sheet, mix 4 servings cooked Japanese short-grain rice, the chopped umeboshi, the julienned shiso, and 1½ Tbsp toasted white sesame seeds together. Serve the rice in individual rice bowls. Enjoy!

To Store

In general, rice does not keep well in the refrigerator. I recommend freezing the leftover rice. I do so even when I save it for the next day. If you prefer to keep in the refrigerator, keep the rice in an airtight container and wrap the container with a thick towel to keep the rice cool but not cold.

Wartości Odżywcze

• Kalorie: 176 kcal
• Tłuszcz Całkowity: 2 g
• Tłuszcz Nasycony: 1 g
• Sód: 313 mg
• Węglowodany Całkowite: 37 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 1 g
• Białko: 3 g