Go Back

Onigiri and Inari with Fresh Shiso Leaf

Course Appetizer
Keyword plant based sushi, sushi
Servings 4
Author Robin Asbell



  • 1 cup Haiga or sushi rice
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1/2 small cucumber diced


  • 1/4 cup pickled ginger
  • wasabi to taste
  • 1 can inari age (tofu pockets)
  • 1 bunch shiso leaves
  • black sesame seeds
  • soy sauce for dipping



  • In a small pot, bring 1 1/2 cups water to a boil, then add the rice. Return to a boil, cover, and turn the heat to low. Cook for 15 minutes, until all the water is absorbed. Take off the heat and let stand until cooled.
    In a cup, stir the vinegar and sugar until dissolved. Fold into the rice. Fold in the cucumber.

Inari and Onigiri

  • Have your serving plate ready. Use wet hands to scoop small portions of the rice mixture, then smear a dab of wasabi on a shiso leaf and place the rice on the leaf, or open a sheet of inari age, stuff in pickled ginger and a shiso leaf, then the rice. Place each on the plate and serve with wasabi and tamari.