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1
Tightly pack about 1 teaspoon of sushi rice into the corners of the inari age.
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2
Make a barrel shape with remaining rice using plastic wrap and fill the inari age from Step 1 with it.
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3
Adjust the size of the rice ball to the size of the pouch.
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4
Wrap it with plastic wrap and adjust the shape.
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5
Cut out the cheese slice with an oval shape cutter.
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6
Secure it to the mouth part with a piece of pasta.
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7
Cut the ears out using the same cutter (sliced cheese is used in the photo, but I recommend cutting out of usuyaki tamago).
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8
Add the parts made with nori seaweed and it is done.
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9
To make Korilakkuma: Follow the instructions of the Rirakkuma until Step 3.
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10
Fold the top layer of inari age in.
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11
Leave the back side as it is.
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12
Shape a barrel-shaped rice ball using plastic wrap and fill it into the inari age.
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13
Add the face in the same manner as the Rirakkuma and it is done.
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14
A Christmas version with a reindeer cap and wiener sausage Santa hat.
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15
Cut the red wiener sausage to make the Santa hat and wrap it with a thinly cut cheese strip around it.
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16
Cut out a round ball out of a cheese ball to make the pompom.
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17
The reindeer's antlers can be made by cutting smoked cheese and securing it with a piece of pasta.
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18
You can also use wiener sausage or a piece of snacking kombu.
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19
If you are only making Rirakkuma, it will be cute to change the facial expressions.
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20
You can make a Kiiroitori (yellow bird) with a tamagoyaki.
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21
If you do not own a nori punch, you could stack 2 pieces of nori and mark a circle with a pencil cap or a round mold.
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22
Use small scissors such as eyebrow scissors to cut neatly along the crease.
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23
Other tools such as tweezers, various cutters for charaben are convenient to have around.
