Delicious Ume Shiso Maki Rolls Recipe
Serves: 24
  • To make the sushi rice:
  • 240 g of boiled brown rice
  • 20 g rice vinegar
  • 20 g of agave concentrate (agave syrup)
  • Fine gray salt
  • For the sushi:
  • 3 slices of lightly toasted nori seaweed
  • 9 Green shiso leaves
  • 9 pieces of frozen sea urchins
  1. Cover the nori seaweed sheets with a very thin layer of rice.
  2. Stick 3 sheets of shiso on each sheet of nori and rice.
  3. Approach 15 Hedgehog yolks without defrosting on each Shiso leaf.
  4. Roll and compress.
  5. Serve with:
  6. organic sesame oil
  7. Tamari
  8. Cut the rolls into slices 2 cm wide.
  9. Season each piece with oil and tamari, with a dropper.
Recipe by Japan Food Style at