Shiso Leaf Appetizer
10 shiso leaves
Approx 1.5 2 cups of prepared sushi rice with added sugar & rice vinegar
2 medium grated beets
4 chopped dried apricots
2 T of rice vinegar
2 tsp maple syrup
This is a recipe that I created when I discovered Shiso Leaves this summer! I had tried a version of the leaf at a Japanese restaurant and have always wanted to try growing them in my garden. They are so versatile and can be used in salads, sushi and wraps. A very unique taste!
(Add diced dried apricots to vinegar, maple syrup “marinate”. Let soak for a bit. Grate beets in to the same bowl and stir to coat mixture and you can let stand in frig for about 30 minutes. Salt and pepper to taste.
Garnish avocado, sliced pepper and tomato
Lay Shiso leaves out and alternate the back and front for the green and purple effect.
Put a small ball of sushi rice (size of piece of sushi) on each leaf
Add beet salad to the top of rice
Garnish & serve