My first attempt at a bento....couldn't wait for a real bento box to arrive in the mail, so used plain old tupperware instead. From top left:
Round and heart-shaped onigiri (rice balls) made with a combination of brown and white rice. They are stuffed with a tuna mixture. Below, a boiled egg decoratively halved using the V-shaped tip of a grapefruit sectioning tool, decorated with an olive slice on top. Lastly, a lightly blanched mixture of zucchini and carrot half-moons chilled overnight in a light marinade of pickled ginger juice and a drizzle of sesame oil.
Our Favorite Tuna Onigiri Filling
Round and heart-shaped onigiri (rice balls) made with a combination of brown and white rice. They are stuffed with a tuna mixture. Below, a boiled egg decoratively halved using the V-shaped tip of a grapefruit sectioning tool, decorated with an olive slice on top. Lastly, a lightly blanched mixture of zucchini and carrot half-moons chilled overnight in a light marinade of pickled ginger juice and a drizzle of sesame oil.
Our Favorite Tuna Onigiri Filling
1 can light tuna in water, drained well (into the cat food dish!)
1 Tablespoon mayonnaise
1 Tablespoon neufchatel (cream) cheese, or thick yogurt
1 teaspoon dill weed, fresh or dried
1 teaspoon pickled ginger, minced
1/4 teaspoon toasted sesame seed oil
Mix well, mashing any large tuna flakes for consistency. This makes it much easier to stuff the onigiri later on. Chill until ready to use.
To fill onigiri: Rinse your chosen mold container with cold water, or moisten hands. Pack lightly with room-temperature seasoned sushi rice. Using a finger, chopstick or wooden spoon handle, make a hole in the center of the rice ball, but do not press all the way through the other side. Fill with tuna mixture. Pluck up another bit of sushi rice mixture to plug the hole, and pack the rice ball gently. Gently shake/tap out the rice ball onto a plate. If desired, roll in sesame seeds. Be sure to re-moisten your hands as needed to prevent rice from sticking. Molds should be re-rinsed between each moulding.
1 Tablespoon mayonnaise
1 Tablespoon neufchatel (cream) cheese, or thick yogurt
1 teaspoon dill weed, fresh or dried
1 teaspoon pickled ginger, minced
1/4 teaspoon toasted sesame seed oil
Mix well, mashing any large tuna flakes for consistency. This makes it much easier to stuff the onigiri later on. Chill until ready to use.
To fill onigiri: Rinse your chosen mold container with cold water, or moisten hands. Pack lightly with room-temperature seasoned sushi rice. Using a finger, chopstick or wooden spoon handle, make a hole in the center of the rice ball, but do not press all the way through the other side. Fill with tuna mixture. Pluck up another bit of sushi rice mixture to plug the hole, and pack the rice ball gently. Gently shake/tap out the rice ball onto a plate. If desired, roll in sesame seeds. Be sure to re-moisten your hands as needed to prevent rice from sticking. Molds should be re-rinsed between each moulding.
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