How long does it take to make Shiso Microgreens Salmon Rice Bowl (20-Minute Japanese-Inspired Dinner)?
This recipe takes approximately 20 min total.
20 min
· Serves 2
· Updated March 17, 2026
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Shiso microgreens are best added fresh as a finishing ingredient. Teriyaki salmon over steamed rice with pickled ginger, edamame, and a crown of shiso microgreens for fragrant, anise-tinged freshness.
This recipe takes approximately 20 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.
2 salmon fillets
1 cup cooked sushi rice
1 cup shiso microgreens
1/2 cup edamame, shelled
2 tbsp soy sauce
1 tbsp mirin
1 tbsp honey
Pickled ginger & sesame seeds to garnish
Mix soy sauce, mirin, and honey for teriyaki glaze.
Pan-sear salmon skin-side down 4–5 minutes, flip, brush with glaze, and cook 2–3 more minutes.
Divide rice into bowls. Add edamame and break salmon into pieces over the rice.
Top with shiso microgreens, pickled ginger, and sesame seeds.
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
Thinly sliced cucumber and shiso microgreens dressed in rice vinegar and sesame — a refreshing Japanese side that highlights shiso's anise-mint flavor.
Sushi rice balls stuffed with umeboshi and wrapped in nori, served on a bed of shiso microgreens that double as an edible garnish.