Cut off and discard the ends of myoga and cut them into thin slices.
Cut the shiso leaves into julienned strips and separate them.
Place 2 servings of steamed rice in a large bowl/baking sheet/sushi oke (hangiri).
Drizzle soy sauce and sesame oil over the rice.
Add myoga and shiso leaves. Mix all together.
Sprinkle sesame seeds on top and serve!
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.