Seafood risotto, Tempura lotus root, Mochi rice ball with Nori sauce

It was such a beautiful day in Cornwall.
I made a risotto my sons really love.
My risotto is made from homemade fish broth which was simmered for 5 hours, and so this is so flavourful.
This time, I chose Tempura lotus root and Mochi rice ball with Nori sauce as a garnish.
They are so matching with seafood risotto. 
This is the savoury Mochi rice ball.
Boys loved it so much!
I hope you are having a lovely weekend.
(Me? Yes we thankfully are too!)