Colorful furikake (decofuri) - or use ketchup instead
Sliced cheese (or kamaboko)
Red wiener sausage (or use crabsticks instead)
Mix the salmon furikake into a bit more than half the rice. Take out about 1 teaspoon worth of rice for later, and wrap the rest in plastic wrap to form the face shape.
Make the ears and nose with the reserved rice from Step 1.
Mix the decofuri into the rest of the rice, and form it into a cap and brim to fit the face shaped rice ball from Step 1.
Make the edge of the cap brim thinner and the base thicker.
Combine the face and cap and fix them together firmly by pressing them over the plastic wrap. The seams will be hidden, so don't worry if they're a bit wobbly.
Add the cap brim to the rice ball and tidy up the shape.
Put the rice ball in a bento box, and put the ears on.
Cut out the facial features and hair from nori seaweed. Layer 2 sheets of nori to cut out the eyebrows, eyes and face.
Cut oval shapes out of the sliced cheese, and fix them to the face with pieces of pasta. Stick on the nori parts from Step 7.
Fix the nose on with a piece of pasta.
Cut a circle out of the sliced cheese, and cut off the bottom. Cut out the letter M from the red skin of the sausage. Stick the cheese and the M on the cap and it's done.
Story Behind this Recipe
My child requested it.
If you squeeze the rice too hard, it won't taste good, so just squeeze it lightly to form the rice balls in Steps 1 and 3. Form it firmly in Step 5. If you don't have an oval shaped cutter to cut out the eyes, use a toothpick or needle to cut them out as if drawing the outlines.