Swap out any of the ingredients to suit your child’s needs or taste
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 5 minutes |
| Serves | 1 |
| Cuisine | Japanese |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 505 |
| Fat | 19g |
| Saturates | 5g |
| Protein | 24g |
| Carbs | 58g |
| Sugars | 9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFWhisk the egg and salt together in a bowl.
Heat a non-stick pan over a medium heat and add the sesame oil. Pour in the eggs and cover. Cook over a low heat for 5 minutes or until cooked through. Remove from heat and set aside to cool. Using a knife, cut the omelette into a blanket that fits into a bento box.
Working with slightly wet hands, divide the sushi rice in half. Shape one half into a round, flattened ball for the bunny’s head. Shape the ears and paws from the remaining rice. Place the shapes on a piece of wax paper.
Using scissors, cut the nori sheet into two thin strips for the nose and two curved strips for the eyes. Cut out two ‘Z’ shapes. Set aside.
Using a vegetable peeler, make ribbons from the cucumber. Use the first ribbon with the green skin to cut out heart shapes using a small heart-shaped cutter. Set aside. To make the flowers, slice the baby corn into thin discs. Peel the carrot and slice it into thin discs. Using a small round cutter, cut out circles to make the centres of the flowers and place them on top of the corn discs.
To assemble the box, lay the cucumber ribbons on the bottom of the bento box. Place the bunny on top, adding the nori eyes, nose and Zs. Place the omelette blanket on top, decorate with the heart-shaped cucumbers and arrange the sesame seeds into flower shapes. Place the corn flowers around the bunny.
