Bonito Flake Rice Ball Bento

Name: Bonito Flake Rice Ball Bento
Cuisine: American
Ingredients: 360 ml Freshly cooked white rice; 1 tsp Salted kombu "tea" (not kombucha); 2 tsp Soy sauce; 1 tbsp Toasted white sesame seeds; 3 grams Bonito flakes; 4 sheets Nori seaweed

cookpad.japan @cookpad_jp

My family always eats these rice balls.
Sometimes I put umeboshi, konbu seaweed, or sausage tempura in them.
But basically, I season them with kombu tea.

Recipe by Ha-tannookkasan

My family always eats these rice balls.
Sometimes I put umeboshi, konbu seaweed, or sausage tempura in them.
But basically, I season them with kombu tea.

Recipe by Ha-tannookkasan

cookpad.japan @cookpad_jp

My family always eats these rice balls.
Sometimes I put umeboshi, konbu seaweed, or sausage tempura in them.
But basically, I season them with kombu tea.

Recipe by Ha-tannookkasan

My family always eats these rice balls.
Sometimes I put umeboshi, konbu seaweed, or sausage tempura in them.
But basically, I season them with kombu tea.

Recipe by Ha-tannookkasan

Saved

Ingredients

360 mlFreshly cooked white rice
1 tspSalted kombu "tea" (not kombucha)
2 tspSoy sauce
1 tbspToasted white sesame seeds
3 gramsBonito flakes
4sheets Nori seaweed

Saved

Steps

1

Quickly mix the freshly cooked rice with kombu tea, toasted white sesame seeds, and bonito flakes.
2

Divide into 8 portions, wrap with plastic wrap, then make triangle-shaped rice balls. If you squeeze too much, you will mash the rice, so it's ok if the rice doesn't stick together.
3

Cut the nori seaweed sheets into 2 pieces to make triangles.
4

Put a desiccant and the nori seaweed in a ziplock bag, and pack the rice balls separately. The bento is done!
5

Wrap the rice balls with nori seaweed right before eating. You can enjoy the crunchy nori seaweed.