Authentic Japanese Yakizushi with Shiso
A refined take on Japanese pressed sushi, featuring fresh fish, perfectly seasoned rice, and vibrant shiso leaf accents. This japanese-inspired asian ready in about 40 minutes pairs sushi rice, rice vinegar, tablespoons 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.
Ingredients
- 2 cups sushi rice
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 150 grams salmon
- 8 leaves shiso leaves
- 2 tablespoons soy sauce
- 1 teaspoon wasabi
- 1 teaspoon sesame oil
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Authentic Japanese Yakizushi with Shiso take to make?
Total time is about 40 minutes (30 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Authentic Japanese Yakizushi with Shiso?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sushi rice from drying out.
Can I substitute ingredients in Authentic Japanese Yakizushi with Shiso?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Authentic Japanese Yakizushi with Shiso for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Authentic Japanese Yakizushi with Shiso?
Japanese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
