Shiso thinnings

Hi Maki, I've got a little bowl of green shiso seedlings which I collected while transplanting today, just a tiny little bowlful, so I was wondering what you think might be a special perfect first shiso tasting idea. I could make one lunches worth of pretty shiso onigiri, I figure, but I would love any suggestions to make my first shiso-eating delicious and memorable. The red seedlings are a bit smaller, and don't need thinning, just potting up. But soon!
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I just saw some shiso oil for the first time in our local Japanese grocery store in the olive oil section. I was tempted to buy a bottle, but I wanted to learn more about its use and shelf life before plunking down 1100 yen. Would it be just as easy to make my own? Thanks!
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