I really wanted to use dried Sakura Ebi for this recipe but it’s very hard to find it here in our area. I found this instead at a Japanese grocery store in New York city. I am not sure if it’s the same since there is no English translation in the package.
If you were following my blog, you would see that I already have made several kinds of onigiri. This one is may not appeal to everyone specially if you are not used to eating dried shrimp. This dried shrimp that I bought however does not have a strong taste and is not salty at all.
To make, first lightly toast 1-2 tbsp of dried shrimp in a dry pan over low-medium heat then set aside. Scramble one egg and crumble it into tiny pieces. Rinse 3 shiso and pat dry then chiffonade your leaves. Place 1 1/2 cups cooked white rice in a bowl and then add in your dried shrimp, scrambled egg and shiso. Gently mix everything together until well combined. Form your rice into a triangle or balls then place over shiso leaves. I used an onigiri mold to make this.
