Kiiroitori Egg Sushi Bento (Character Bento) Recipe by ママのお母さん
Kiiroitori Egg Sushi Bento (Character Bento) Cooking Instructions 1 Make the tamagoyaki (Japanese omelet) and let it cool to room temperature. 2 Prepare the sushi rice and shape it to fit your bento box. 3 Cut the tamagoyaki into slices about 1/4 to 3/8 inch (5 to 10 mm) thick and place on top of the sushi rice. 4 Cut the nori into strips about 1/4 inch (5 mm) wide and wrap around the sushi. 5 Use a straw to cut out a small circle of ham for the beak. Use a nori punch or scissors to cut out small circles and V-shapes from the nori (the circles are for the eyes, the V is for the tuft of hair). 6 Place the ham and nori pieces on top of the tamagoyaki to make the face. 7 Use a mini craft punch to cut out shapes for the beak and hands. Finally, add bubu arare or similar tiny rice crackers for the cheeks to finish. 1 Make the tamagoyaki (Japanese omelet) and let it cool to room temperature. 1 Make the tamagoyaki (Japanese omelet) and let it cool to room temperature. 2 Prepare the sushi rice and shape it to fit your bento box. 2 Prepare the sushi rice and shape it to fit your bento box. 3 Cut the tamagoyaki into slices about 1/4 to 3/8 inch (5 to 10 mm) thick and place on top of the sushi rice. 3 Cut the tamagoyaki into slices about 1/4 to 3/8 inch (5 to 10 mm) thick and place on top of the sushi rice. 4 Cut the nori into strips about 1/4 inch (5 mm) wide and wrap around the sushi. 4 Cut the nori into strips about 1/4 inch (5 mm) wide and wrap around the sushi. 5 Use a straw to cut out a small circle of ham for the beak. Use a nori punch or scissors to cut out small circles and V-shapes from the nori (the circles are for the eyes, the V is for the tuft of hair). 5 Use a straw to cut out a small circle of ham for the beak. Use a nori punch or scissors to cut out small circles and V-shapes from the nori (the circles are for the eyes, the V is for the tuft of hair). 6 Place the ham and nori pieces on top of the tamagoyaki to make the face. 6 Place the ham and nori pieces on top of the tamagoyaki to make the face. 7 Use a mini craft punch to cut out shapes for the beak and hands. Finally, add bubu arare or similar tiny rice crackers for the cheeks to finish. 7 Use a mini craft punch to cut out shapes for the beak and hands. Finally, add bubu arare or similar tiny rice crackers for the cheeks to finish. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls hummos Hot & Spicy Guacamole Beef Tagine with Prunes Banana & Pecan Cake Pathiri (Rice pancakes) Beetroot Chocolate Brownie horra' osbaao Colin’s Sunday Morning Bread Asparagus & Lemon Risotto Shakshuka hummos Hot & Spicy Guacamole Beef Tagine with Prunes Banana & Pecan Cake Pathiri (Rice pancakes) Beetroot Chocolate Brownie horra' osbaao Colin’s Sunday Morning Bread Asparagus & Lemon Risotto Shakshuka