Remove the shibazuke pickles from the pickling liquid and chop them finely. Set the liquid aside for later.

Mix the chopped pickles into the rice, and mold into barrel-shaped patties. If you moisten your hands with the shibazuke marinade before molding, it will give the rice extra flavor and dye it a subtle colour.

Layer a few sakurazuke pickles on top of one-another, and cut out cherry blossom petal shapes with scissors.

Place them in your bento box and you're done.