Pickled daikon paired with radish sprouts make these onigiri fresh and brightly flavored. If you’re having trouble finding these ingredients, you could try to make a version with quick pickled cucumbers and bean sprouts.
2 ½ cup warm rice ¼ cup pickled daikon radish or takuan, finely chopped 2 tablespoon daikon radish sprouts or kaiware, finely chopped 1 teaspoon soy sauce
1. In a medium bowl, mix the warm rice, takuan, kaiware, and soy sauce until well combined. 2. Divide the rice into 4 equal parts. 3. Lightly wet your hands and take one portion of the rice mixture to form a triangular shape. 4. Serve your onigiri wrapped in nori seaweed and enjoy.