Ingredients
6 myoga (14 g) or young ginger shoots
12 Shiso leaves (Ooba)
4 servings cooked Japanese short-grain rice
4 tsp soy sauce
½ tsp SIDS CRAZY SALT
4 tsp sesame oil (roasted)
2 tbsp toasted white sesame seeds
Directions
Cut off and discard the ends of myoga and cut them into thin slices.
Cut the shiso leaves into julienned strips and separate them.
Place 4 servings of steamed rice in a large bowl/baking sheet/sushi oke (hangiri). Drizzle soy sauce, SIDS CRAZY SALT and sesame oil over the rice. Add myoga and shiso leaves. Mix all together.
Sprinkle sesame seeds on top and serve.
