Remove the shibazuke pickles from the pickling liquid and chop them finely. Set the liquid aside for later.
Mix the chopped pickles into the rice, and mold into barrel-shaped patties. If you moisten your hands with the shibazuke marinade before molding, it will give the rice extra flavor and dye it a subtle colour.
Layer a few sakurazuke pickles on top of one-another, and cut out cherry blossom petal shapes with scissors.
Place them in your bento box and you're done.
These are the ingredients I used this time.
Story Behind this Recipe
I wanted to make cute bento to surprise my kids when we go cherry blossom viewing.