Onigiri Brunch. 1. 2. 3.


1. 2. 3.

It's so fun to make colourful onigiri. These ones were made using the radishes and radish leaves I picked up in a pack for ¥298 from Odakyu Ox. I added some shiso konbu to one of them. Sometimes I make onigiri with parsley, peas, salt and pepper and wrap them with a shiso leaf. My Japanese friends always say 'Wow - it tastes so western'. But it makes sense, no? Risotto style. Next up I need to try the taco rice onigiri. 

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