Tempura Crumbs and Salted Konbu Rice Balls

• 200 grams Hot cooked white rice
• 1 tbsp Tempura crumbs
• 1/2 tbsp Mentsuyu (concentrate)
• 1 tbsp Shio-kombu
• 1 tsp Sesame seeds
• 2 leaves Shiso leaves
• 1 Salt (to taste)

1. Mix the tempura crumbs with the mentsuyu to flavor.
2. Finely julienne the shiso leaves.
3. Mix all the ingredients with the rice.
4. Put some water and salt on your hands and form the rice into balls.
5. If the tempura crumbs don't absorb the mentsuyu, then just add some more crumbs.
6. Or add the mentsuyu a little at a time and stop when the crumbs have been sufficiently soaked.

white rice, tempura crumbs, sesame seeds, leaves, salt

Taken from cookpad.com/us/recipes/154631-tempura-crumbs-and-salted-konbu-rice-balls (may not work)