A light and simple meal of multi-grains onigiri stuffed with chopped kimchi, egg roll and sweet potato and herb soup. I was pleasantly surprised that hubby finished that side plate of kimchi too.
I made my first egg roll, ￼￼
Today's Onigiri was inspired by recipe on page 38 of Simply Onigiri by Sanade Inada.
Her onigiri are hand shaped, but I used a plastic triangular rice mold which made it so much easier!