-
1
Stuff the cooked rice into the storebought inarizushi skins.
-
2
Use a spoon to shape the rice into a ball when stuffing it inside.
-
3
Flip the ffilled inarizushi over, and form it into a round shape while smoothing out the crease.
-
4
Push in and smooth the corners too so that you don't notice them much.
-
5
Stack 2 unfilled inarizushi skins on top of each other, and slice them diagonally.
-
6
Only use the side halves that have 2 square corners.
-
7
(On the left side in the photo.)
-
8
Stuff rice into the halved inarizushi skins from Step 3.
-
9
Fold each of the corners into the back.
-
10
Place the filled inarizushi in a bento box so that the open side of the Step 2 inarizushi is covered by the two Step 5 triangular inarizushi.
-
11
Make the parts for the face.
-
12
Cut out 2 circles of sliced cheese using a circular cutter.
-
13
Cut out an oval shape from the sliced cheese that is bigger than the circles from Step 7.
-
14
You can slightly shift the circular cutter, and make a second cut to make an oval.
-
15
Place the cheese from Steps 7 and 8 onto the inarizushi from Step 6, and secure with small pieces of pasta.
-
16
Stick the pasta into areas that will be covered by the face parts.
-
17
Make the facial features out of nori seaweed.
-
18
I only used a nori punch for the eyes.
-
19
I cut the rest with scissors.
-
20
Using a thin juice box straw, cut out 2 circles from the sliced cheese to add a sparkle to the eyes, and it's done.
-
21
You can use mayonnaise instead for this.
