2 rice cooker cups' worth (360 ml uncooked rice, cooked and flavored)
Lightly salted salmon (grilled and flaked)
3 to 4 tablespoons
5 leaves or more, to taste
1 to 2 teaspoons or to taste
Prepare the sushi rice.
Flake the cooked salted salmon.
You can use grilled salmon, or storebought grilled salmon flakes in a jar.
If you are using store-bought flaked salmon, there will be oil in the bottom of the jar, so try to avoid adding that.
Mix the salmon into the rice, trying not to crush the rice. Leave to cool.
When the rice has cooled down, mix in the shredded shiso leaves. If you add the shiso while the rice is still warm it will lose its bright green color.
When the shiso is mixed in, drizzle over the lemon juice. The amount is up to you, but it's best if you just sense a hint of the lemon-y flavor when you eat the sushi.
Finished. It was also delicious and refreshing in a bento.
Story Behind this Recipe
This is light and delicious even on a hot day. You'll be able to eat a bunch of it!
Use a generous amount of grilled salmon and shiso leaves, to taste. I've received feedback that it's best not to add too much lemon juice. If you just taste a hint of lemon, it's more refreshing and delicious.