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Shiso Onigiri Bento

Ugh, I’m so behind on blogging my bentos already! I made this one for Wednesday, going lighter without meat, but still bringing in calories with three onigiri.

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Using shiso furikake for onigiri is still my current favorite way to make onigiri because I love the taste of ume and the purple is so pretty. I put little cut flowers of fish sausage on top of each and then added in fresh veggies and a cut up kiwi. To cut the kiwi like that I just cut all the sides off and then quartered it. I thought it looked pretty with all the cut shapes!

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Here’s a closer look so you can see the onigiri. The flakes moisten up in the rice and begin to dye the grains, which gives it that pretty purple color. I took a rest day on Wednesday due to being barely able to move and was surprised how much it helped to let my muscles recover. I had my one cheat meal of the week Wednesday night when we went to eat at Kim Chee 2 and probably gained all my loss back, but hopefully I’ll end up losing at least a pound in the end.

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  • Varenikje

    Are onigiri that high in calories? I wouldn’t have thought so, but maybe I am wrong. Looks good, however!

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