Japanese Onigiri And Bento Box Food

ONIGIRI (JAPANESE RICE BALLS)

Steps:

• Gather all the ingredients.

JAPANESE ONIGIRI AND BENTO BOX

Steps:

• Cook sushi rice according to package directions. Do not add vinegar or sugar like we would when making sushi. We just want plain rice.
• Once cooled, dip your hands in the bowl of salted water and take a handful of rice. Mold it into a ball, triangle, or pack it (very tightly) into a cookie cutter, then unmold the shape. Or make a flat disc and put some leftover meat into the center. Fold up the edges of the rice disc to hide the filling, or add more rice on top and form into a ball or triangle. Keep your hands wet to keep the rice from sticking.
• Using cookie cutters or a paring knife, cut fruits, veggies, meats, cheeses, sandwiches, or anything else you can think of, into cute shapes. Stack them, line them up, or create scenes and characters with them.
• Silicone muffin cups are great for keeping foods separate that will either leak juice onto dry foods, or roll around like blueberries and peas.
• Use craft punches or scissors to make shapes out of the nori (seaweed sheets) and stick it on the onigiri. It'll stick nicely to the rice.
• For a great demo on making bento box lunches for kids, check out the alphamom website here: http://alphamom.com/family-fun/how-to-make-a-kids-bento-box/.

TAMAGOYAKI BENTO BOX

Steps:

• Rinse rice with cool water until the water runs clear; drain. Bring rice and 3/4 cup water to a boil in a pot. Reduce heat and let simmer until water is absorbed, about 15 minutes. Let cool, 10 to 20 minutes.
• Cut the sheet of nori into two 1-inch strips; reserve the remainder of the sheet for making tamagoyaki.
• Wet your hands and form the cooled rice into 4 equal portions. Keep your hands wet to keep rice from sticking. Create an indention in one of the rice portions using your thumb. Fill the indention with 1 teaspoon bonito flakes. Top with another rice portion to close the onigiri. Form into an oval shape and wrap the middle with a strip of nori. Make another onigiri with the remaining ingredients. Sprinkle white and black sesame seeds on top. Place in a bento box.
• Whisk together the eggs, mirin, and 1/8 teaspoon tamari together in a bowl; divide into 3 portions. Cut remaining portion of nori sheet into four 1/2-inch strips.
• Heat oil in a small saucepan or square tamagoyaki pan over medium-high heat. Add 1/3 of the egg mixture and cook until almost firm, 2 to 3 minutes; if omelette is too firm, it won't stick together very well. Slide onto a plate. Add the 4 strips of nori to the pan with some space between each.
• Cook another 1/3 of the omelette the same way, but roll it up carefully in the saucepan with the nori. Slide the rolled-up omelette onto the edge of the first omelette. Cook the third omelette and roll it up, sliding it on top of the second omelette. Let cool enough to touch, about 5 minutes.
• Roll the entire layered omelette together with nori inside. Cut into 4 pieces. Place into the bento box alongside the onigiri.
• Mix 2 tablespoons tamari, ginger, and wasabi paste together in a bowl. Put the mixture into a portable container then put inside the bento box. Add the steamed broccoli and edamame.