Thanksgiving is coming soon! So, on top of my usual how-to, I decided to do a turkey kyaraben.
I’m not sure if everyone can get Japanese rice (sticky rice), so I’m going to do a sandwich version as well.
[Rice ball turkey]
- One sheet of seaweed
- two different kinds of cheese
- small piece of carrot
- black sesame seed
1. Make a round rice ball, and wrap it with seaweed (1/4 of a sheet). If you don’t like plain rice balls that much, you can put a little bit of salt on your hand when you make a rice ball, or you can put some other food inside the rice ball. Keep it wrapped while you make a tail and head.
2. Spread rice on plastic wrap, cover it with plastic wrap, flatten the rice with your hand, and shape it the same (or close) to the size as the object you used to cut the cheese.
9. Layer cheese feather on top of #5. Each layer should be slightly off from each edge. Remove the excess cheese at the bottom. You won’t need to use all the cheese, but don’t eat the scraps just yet. Save it to use for its eyes and beak later.
[Turkey turkey Sandwich]
- whole wheat bread
- tomato (I only had cherry tomato, so that’s what I used. But normal tomato will be much easier to work with)
- baby carrots
1. Cut a slice of bread with any round object such as a glass, coffee mug, and of course, a cookie cutter. Cut another slice of bread.
3. Cut a slice of bread with any round object like #1. but the object needs to be bigger than the one you used for its body.
5. On the bread, put cheese, lettuce, tomato, turkey, lettuce. (you can put them in any order you want)
8. Using a straw, cut out pieces from the scrap cheese.
9. Cut the scrap cheddar cheese for its beak.
10. Slice a baby carrot, and cut it like the picture for its snood.
11. Put black sesame seed for its eyes.
You can see more pictures on my flickr page.