Omurice Tomato Risotto

A savory Japanese egg dish meets an Italian classic.


  • 1 Omurice Onigiri (Store-bought rice ball)
  • 1/3 teaspoon bouillon granules
  • 20 grams frozen mixed vegetables
  • 70 milliliters water
  • 20 grams shredded cheese
  • Baby greens
  • Pepper


  1. Separate the egg omelette from the rice and set aside.
  2. Place the rice into a saucepan with bouillon, mixed vegetables and water. Cook on low heat until boiling.
  3. Transfer rice onto a serving platter and sprinkle with cheese. Top with the omelette and serve with baby greens and a dash of pepper.