Mix together the white rice with the shredded shiso leaves.
Form tightly packed rice balls.
Lay a piece of parchment paper on a frying pan, and fry both sides of the rice balls until crispy.
Be sure to grill all sides.
Coat the rice balls with soy sauce malt, garnish with shredded shiso leaves, and serve.
Story Behind this Recipe
I succeeded in making soy sauce malt (See Recipe ID: 1849095), so this recipe is the result of the next stage of my challenge, using shoyu-koji (soy sauce malt). It's so easy and tasty, so I posted it here.
The parchment paper keeps the balls from sticking to the frying pan, and allows them to brown evenly. If you don't like shiso (like my kids), substitute with minced scallions--this version is also tasty.