Shiso squares with wasabi pesto

Shiso is a leaf that is available in Japanese shops. It has a herby grassy flavour with notes of spearmint, basil, anise and cinnamon.

This recipe makes 10 squares


1 cup sushi rice

1 tablespoon Clearspring sushi rice vinegar

1 handful coriander leaf

1 -2 teaspoon wasabi paste

1 tablespoon yuzu juice (lime is a substitute)

1 tablespoon extra virgin olive oil

1 handful cashew nuts

1 tablespoon sesame seeds

1 pack shiso leaves

1 pack chives (optional)

Put the sushi rice in a saucepan, add running cold water from a tap, pour off the water and repeat this a few times

Add the same amount of water as rice

Put on a high heat with the lid on

When it reaches boiling point reduce the heat to a low simmer

After 10 minutes check the rice. If the water has evaporated take off the heat

If the water has not evaporated keep it on a low heat until it has

Keep the lid on for a further 10 minutes to steam the rice

Remove the rice from the pan into a bowl

Mix the vinegar into the rice and set the rice aside to cool for 15 minutes

Blend the coriander leaf, wasabi, yuzu, oil and cashews with a hand blender till smooth

Add salt to taste

Toast the seeds in a frying pan on a medium heat

To shape the rice you can either use a rice cube as I did or wet your hands and mould the rice into balls

Assemble the sushi -

Take one wasabi leaf, add some pesto to the centre of the leaf

Take one rice cube/ball, dip in the seeds, put on the leaf seed-side up

Press the outer leaf onto the sides of the rice cube/ball

Sometimes the outer leaf does not stick that well to the rice. If this happens tie with a chive