Take the steaming rice and do your best to form it into balls. (Be careful not to burn your hands). Do not add salt at this time.
Dab on the miso, and smear it evenly over the rice ball.
Just before eating, wrap the shiso leaves around the rice ball, just like you would usually do with nori seaweed.
These are shiso leaves we grew in our balcony garden. Aren't the big leaves splendid?
Story Behind this Recipe
These rice balls were made by my maternal grandparents. Even if you don't feel like eating much in the summer heat, these will mysteriously perk up your appetite.
I ate these rice balls often for lunch during spring break. Even now I sometimes eat them for dinner or lunch on a free day. Don't put these into your lunchbox though. they are best eaten freshly made and still steaming hot!