Ingredients
- Sushi rice 120g, cooked
- Nori 1 sheet
- Spinneysfood Organic Fine Green Beans 40g
- Spinneysfood Tenderstem Broccoli and Mangetout 50g
- Carrot 1
- Cheestrings Original 20g
- Lotus crisps 15g
Equipment
- Wooden toothpicks 2
Nutrition (Per serving)
- Calories 341
- Fat 12g
- Saturates 4g
- Protein 12g
- Carbs 55g
- Sugars 5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Panda bento box
Japanese 20 Mins Prep
- Working with slightly wet hands, divide the sushi rice in half. Shape one half into a round, flattened ball for the panda’s head. Use the remaining half to shape the body, arms and ears. Place the shapes on a piece of wax paper.
- Using scissors, cut the nori sheet into pieces large enough to cover the ears and arms. Cut a small triangle for the nose and two small circles for the eyes.
- Fill a small saucepan with water and place a steamer on top. Arrange the green beans, broccoli and mangetout in the steamer and steam for 5 minutes or until just tender. Set aside.
- Peel the carrot and cut it into thin slices. Using a small flower cutter, cut out shapes.
- To make the snails, cut the cheesestring into thin strips and roll them up to form a coil. Secure it with a toothpick. Cut out two small v-shapes from the nori and stick them to the snails using a little water. Assemble the panda in the bento box with the green beans, broccoli and mangetout. Arrange the carrot flowers and snails around the panda and place the lotus crisps on the side.