Cute Rice Ball with Kikkoman Soy Sauce

This is another bento I made for JapanUp! magazine May issue.
Yaki Onigiri (roasted rice ball) is very popular in Japan!
Since kikkoman soy sauce has a savory aroma, it is perfect for yaki onigiri.

Squirrel  Yaki Onigiri

 About 250g Cooked  rice 

1 tbsp Kikkoman soy sauce 

1/2 tbsp Kikkoman oyster sauce  

1/2 tbsp mirin 

1 mini sausage 

1 fried pasta stick

Acorn 

1 meatball 

1 mushroom 

For face 

A slice of cheese 

Nori seaweed 

How to make

1.Mix rice and 1/2 tbsp soy sauce.

2.Place rice in separate plastic wraps, and make the face, body, tail and hands.  (See picture 5)  Press the rice firmly together so the rice won’t fall apart.

3.Heat a little oil on a non-stick frying pan.  Place the rice balls and cook on medium-high heat until the surface is crispy.  Flip them over and do the same on the other sides. 

4.Make a sauce by mixing 1/2 tbsp each of soy sauce, oyster sauce and mirin.  Brush it on the rice balls.  Be careful not to put too much.

5.Put the rice balls on a plate, and decorate the squirrel head and tail with seaweed.  Wait until they cool and place the head, body and tail in a bento box.

6.For ears, slice the sausage as shown in the picture, stick the fried pasta and attach them on the head.

Make an acorn by cutting the tip of the meatball and attaching mushroom with fried spaghetti.  Put the acorn on the body of the squirrel, and place the hands on both sides.  Make the parts of the face with seaweed, and place them with a pair of tweezers.  For cute eyes, use a sliced cheese cut into round shape.