Summer Sushi Rice

Servings

4

Difficulty

Easy

Prep Time

10 mins

Cook Time

20 mins

Summer Sushi Rice

A light, fragrant rice side with shiso, mint, and tangy umeboshi — perfect for pairing with the black bean lemongrass meatballs or enjoying on its own.

Recipe by: @catestrauser

Featured Seedlings

Britton Shiso
Britton Shiso
 
Spearmint
Spearmint
 
Nasturtium
Nasturtium
Late Fall
 

Ingredients

  • 1 cup short-grain rice (dry) (Koshihikari or sushi rice recommended)
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 pack pickled umeboshi, torn into small pieces
  • 5 shiso leaves, torn into small pieces
  • Furikake or sesame seeds
  • Fresh mint, torn

Instructions

  1. Cook the rice
    Prepare according to package instructions.

  2. Season
    While still hot, drizzle rice vinegar and sesame oil over the rice. Fluff gently to combine.

  3. Top and serve
    Plate rice and top with umeboshi, furikake or sesame seeds, and mint. Feel free to swap in your favorite toppings and herbs.

Cook along with @catestrauser’s recipes and start your #FarmstandToTable journey! Tag us on social media @lettucegrow and use the hashtag #FarmstandToTable to be featured on our channels.

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