How long does it take to make Shiso Microgreen Sushi Rolls?
This recipe takes approximately 30 min total.
30 min
· Serves 2
· Updated February 21, 2026
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Shiso microgreens are best added fresh as a finishing ingredient. Delight in these fresh sushi rolls featuring the aromatic flavor of shiso microgreens and vibrant veggies.
This recipe takes approximately 30 min total.
Shiso microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
1 cup sushi rice
1 1/4 cups water
4 sheets nori
1/2 cucumber, julienned
1 avocado, sliced
1 cup shiso microgreens
Soy sauce for serving
Wasabi (optional)
Rinse the sushi rice under cold water until the water runs clear, then combine it with water in a pot and cook according to package instructions.
Once cooked, let the rice cool slightly before spreading a thin layer onto a nori sheet, leaving a small border at the top.
Layer the cucumber, avocado, and shiso microgreens on top of the rice, then roll tightly from the bottom up, sealing the edge with a little water.
Slice each roll into 6-8 pieces and arrange on a plate. Serve with soy sauce and wasabi if desired.
Enjoy your fresh sushi with a burst of flavor from the shiso microgreens!
Shiso microgreens carry the same complex aromatic profile as mature shiso — anise, umami, and mild bitterness — and are used in Japanese and East Asian culinary traditions as a direct garnish substitute. Evidence on shiso specifically is limited; claims below reflect general microgreen research.
• Shiso and perilla microgreens contain volatile aromatic compounds responsible for their distinctive anise-like flavor.
moderate evidence• Nutrient and phytochemical content in shiso microgreens varies by variety and growing conditions.
strong evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017