I have been a long time lover of shiso leaves. It’s a special treat when I can have them fresh with my sushi. I found the large sized Ooba Shiso leaves at the Farmers’ in Northampton one Saturday in August. The shiso leaf can only be stored for up to two days in the refrigerator. I managed to use them the next day by creating this wrap idea with what we had on hand. My granddaughter was my test wrapper. She’s had practice with the Korean way of wrapping at the table. We did agreed these wraps are worthy of a delicious rating and are looking forward to having them regularly. If you don’t have this big variety of shiso leaf available you can use romaine or red leaf lettuce as a substitute.
Asian Shiso Wrap
- Prep time
- 25 minutes
- Soy, Wheat
- Gluten Free, Vegan, Vegetarian
- Meal type
- Appetizer, Lunch, Salad
- Child Friendly, Serve Cold
- 16 Leaves Fresh Raw Large Shiso (Get the Ooba variety to grow your own Ooba variety. I got mine from the Kitchen Garden stand at the Nothampton Market)
- 2 cups Cooked Rice (Sticky rice is best and any cool or room temperature rice will do nicely)
- 2 cups Kim Chi (Choose a brand made in your area or home made would be fabulous)
- 1 Cucumber (cut in long match sticks)
- 1/2 cup Chopped Parsley
- 1 cup Fresh Tofu (Optional)
- 1/4 cup Tamari Soy Sauce (Serve in tiny dipping bowls)
- 1 tablespoon Wasabi (Optional, if you want another spicy hot flavor)
- Step 1
- Step 2
Set up all the filling ingredients in separate bowls for self serve as each person builds their own wrap.
- Step 3
The host may want to demonstrate the building of a wrap for the new comers to leaf wrapping. Lay the ingredients in the center of the leaf. Start the rolling on the side of the leaf, tucking in the stem as you roll.
- Step 4
- Step 5