Temari Nigiri Bento – a delicious recipe with much, crab sticks, Kamaboko, Black sesame seeds, onigiri, strands. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Using a cookie cutter, cut out flower shapes from the white part of the kamaboko.
2
Cut the seaweed and crab sticks (you want to first cut off the red bits and use those) thinly.
3
Take the hot white rice, and using your desired fillings form into rice balls.
4
Wrap the cut seaweed and crab sticks around the rice balls, as shown in the photo.
5
Wrap the decorated onigiri in cling film, then press down to secure the decorations in place.
6
Secure the kamaboko flower in place by sticking a strand of spaghetti through, and place black sesame seeds on top (to ensure the sesame stays in place, stick the pointed ends of the seeds into the kamaboko).
7
Place them in a bento box and they are done.
8
These onigiri are quite big, so I had to connect extra crab sticks together to wrap them.
233
kcal
Calories
13
g
Fat
26
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 as much (to taste) Hot cooked white rice, 1 Nori seaweed, 1 Imitation crab sticks, 1 Kamaboko, and more.
Yes, Temari Nigiri Bento falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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