I love the distinctive taste of shiso and got excited at the idea of pairing the flavor with bacon. The original recipe (which comes from an old Japanese cooking magazine) uses short-grain white rice. I prefer brown rice because it gives a nice hearty chew. Remember to use rice that’s been cooked and refrigerated for a day or more. Fresh rice will be too sticky and make it hard to incorporate the ingredients. For me, 2 days in the fridge is optimal because the rice has the right firmness. - HumbleBean

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