Ingredients:
1½ tablespoon cooked rice
2 quail eggs, cooked and shelled
Some broccoli (the ‘flower’ portion)
Fried ebi (prawn)
1 slice sandwich cheese
Nori sheet
Crab stick, red portion
Some blueberries/raisins
2 – 3 thin spaghetti strips
Method:
1. Blanch the broccoli in boiling water for a few minutes, remove, rinse and drain well. (refer to the mini egg panda steps)
2. Reheat frozen fried ebi in toaster oven while preparing the rice ball.
3. Place a sheet of cling wrap on hand, scope about 1½ tablespoon of cooked rice on it and shape it into a flat oval shaped rice ball.
4. Open the cling wrap and place a long rectanglar nori sheet at the bottom of the rice ball and wrap as shown in the photo using the same cling wrap to adjust the shape.
5. Place the completed rice ball on a paper cup liner and get ready to assemble the features using small blueberries/raisins starting with the ears. Secure them with spaghetti strips.
6. Next, use a small food cutter to cut out desire shapes from the sandwich cheese to decorate the panda. Use a craft puncher on the nori sheet to get the face features.
7. Lastly, assemble the broccoli, panda onigiri (rice ball) and fried ebi into the bento box and serve.