Authentic Japanese Yakizushi with Shiso

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refined take on Japanese pressed sushi, featuring fresh fish, perfectly seasoned rice, and vibrant shiso leaf accents. This Asian recipe, ready in about 40 minutes, pairs sushi rice, rice vinegar, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 10 min Serves 4 Japanese cuisine 380 cal/serving

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Ingredients

2 cups sushi rice
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
150 grams salmon
8 shiso leaves
2 tablespoons soy sauce
1 teaspoon wasabi
1 teaspoon sesame oil

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Instructions

Step 1: Cook 2 cups sushi rice according to package directions, then transfer to a bowl. While warm, mix in 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Fold gently until evenly distributed, then let cool completely to room temperature.
Step 2: Slice 150 grams salmon into 1/4-inch thick pieces. Arrange 8 shiso leaves on a clean surface and place salmon slices on top, then roll each piece tightly.
Step 3: Divide the cooled sushi rice into 4 equal portions. Place one portion in a small sushi mold, pressing firmly to form a compact rectangle. Flip the mold over to release the rice, then place a salmon-shiso roll on top.
Step 4: Drizzle 1 teaspoon sesame oil over each piece, then serve with a mixture of 2 tablespoons soy sauce and 1 teaspoon wasabi on the side, ensuring the rice is glistening and the salmon is fresh and vibrant.