Ready to impress your guests this festive season? Rope your little ones in to make this cute sushi and bento treat, using premium Okome Shortgrain Rice.
Give your oven a rest this festive season and ditch the usual cholesterol-laden baked sugary treats. This festive season, why not get creative – and healthier – with this super cute Frosty the Snowman and Rudolph Bento?
This super festive-looking bento is not only cute to look at, it also makes for a healthy and balanced meal.
For best effect, you will need a good quality, versatile rice that can be easily moulded into different shapes such as the Okome Shortgrain Rice.
Cultivated in the United States, this premium product is moist, chewy and sticky when cooked. Best of all, it fluffs up perfectly, is affordable and tastes delicious.
Be sure to have your kids help you in the kitchen when you prepare the bento.
It’s way better than having them glued to the screen all day during the holidays. Plus, their confidence will get a boost when they see guests tucking heartily into the delicious treat that they have helped to prepare.
The younger ones can help with simple tasks like rinsing the rice and tomatoes, as well as moulding and shaping the cooled rice while the older kids can help cut, chop and dice ingredients – with adult supervision, of course.
At any age, they can all get creative while assembling their dish.
Ready to put together your bento? Before you start, you will need to have the perfect batch of sushi rice ready. Here’s how to cook it:
What you need for your sushi rice
2 cups Okome Sushi Rice
180 ml mineral water
1½ tbsp rice vinegar
1 tbsp castor sugar
½ tsp salt
- Rinse the rice about three times by using your hand to swirl the water gently. Drain.
- Add mineral water to rice and soak for 15 to 20 minutes before cooking.
- When the rice is cooked, let it rest in the rice cooker for 20 minutes.
- Mix vinegar, sugar and salt together.
- Use a wooden rice paddle to gently mix the vinegar mixture to the rice until it is well absorbed and coats every grain of rice.
- Transfer it to a wooden bowl and cover with a damp, lint-free cloth to retain moisture. Use within 4 hours.
150g Okome Sushi Rice
¼ cup corns
Nori (seaweed sheets)
To make the snowman:
- Use 75g of Okome sushi rice and shape it into a round rice ball with cling wrap for the snowman’s head. Set aside.
- Use 75g Okome sushi rice and shape it into an oval rice ball with cling wrap for the snowman’s body.
- Place both round and oval-shaped rice balls into a bento box.
- To make the snowman’s scarf, slice the red portion of crabstick into three strips. Make V-shaped cuts at the ends of two of the strips. Use a flower cutter to cut out a flower from the white portion of the crabstick.
- Cut a small slice of carrot into a triangle shape for the snowman’s nose. Use tweezers to place the nori eyes and mouth on the round rice ball.
- Place the nori buttons on the snowman’s body. Use half a cherry tomato for the hat. Cut out a flower (using a flower cutter) and a strip from the white portion of crabstick to decorate the tomato hat.
To make the tamagoyaki present:
- Cut the tamagoyaki into a square cube and two long strips of ham.
- Wrap the ham strips around the tamagoyaki to resemble a present. Secure it by inserting a bowtie pick through the strips and tamagoyaki.
To make the Rudolph hotdog:
- Cut the hotdog into half. Cut out two “F” shapes from the hotdog slice for the ears.
- Slice a long strip from the red portion of crabstick.
- Use a straw to cut out a red circle nose from the red portion of crabstick.
- Use a straw to cut out a yellow circle bell from a slice of tamagoyaki.
- Use a nori punch to cut out eyes and mouth for Rudolph from the nori sheet.
- Assemble the parts. Dab a little mayonnaise to stick the shapes onto the hotdog.
- Decorate the lunchbox with the garnishes, snowman sushi roll, tamagoyaki present, Rudolph hotdog and cooked chicken mid-wing. Serve and enjoy the yummy treat!
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