100 g salted Alaska Ikura salmon roe
1 cup rice (about 2 bowls of cooked rice)
3 green Shiso leaves
2 tsp soy sauce
2 tsp sesame oil
2 tsp white roasted sesame
1. Cut the green Shiso leaves into 2 to 3 mm strips.
2. Mix the sauce ingredients into the warm rice and make it into drum-shaped.
3. Roast the rice balls in a frying pan over medium heat on both sides until the surfaces become crispy.
4. Serve the roasted rice balls on a plate and place the salted Ikura salmon roe and green Shiso leaves generously over them.