non-bento #16: Kaonashi and kodama onigiri

My boyfriend and I are on the road again! We’ve been trying to empty the fridge, so I’ve been making regular bento. But I still wanted to make a kyaraben-ish thing, so I decided to make breakfast.

Non-bento #16: Kaonashi and Kodama onigiri (rice ball)
Created and eaten on: 7/15/2009

Since we moved to the new office, we’ve been trying to find a good deli to get breakfast. But since our new office is closer to the big subway hub, it’s either expensive or they don’t care enough to make decent bagel (for my boyfriend) or coffee (for me) because they get so much traffic. So I’ve been trying to make breakfast for us in the morning, but it hasn’t been easy. If I’m making a regular bento, I have no time for making breakfast. If I’m making a kyaraben, I have nooooooo time for making breakfast. If I, miraculously had time to make it, I’d make rice balls like Doraemon rice balls. Doraemon rice balls were so easy, but these ones were even easier. I was thinking about what I could make with rice and seaweed, and I couldn’t believe I didn’t think of making this before. Kaonashi and Kodama! Not sure if I need to explain how I made it, but I’ll do it anyway.

I made three small rice balls with plain rice with salt, and put microwaved tarako (cod roe) inside. Then I cut a hole in the seaweed and put it over one of the rice balls for Kaonashi. I cut seaweed for for his eyes and the patterns on his face.

For Kodama, I cut seaweed into circle-ish shape and put them onto other rice balls.
(I put seaweed underneath the Kodama rice balls so that it’s easier to eat. The sticky rice (Japanese or Korean) is so sticky that you need something like seaweed to hold it without getting rice all over the hand.)