Wednesday, 9 January 2008

Nori faces and cylindrical onigiri

A couple of bento lunches from this week, both of which were for AP since I was working from home.

Potato and cucumber salad with hard boiled eggs, mini babybel cheese and berries.


Top tier: orange peppers, meatballs and container of furikake for rice. Bottom tier: onigiri (rice balls) and edamame (soy beans).


The faces on the eggs were cut out of sheets of nori (dried seasoned seaweed). I used to do that with a pair of kitchen scissors, as seen in this early bento. But I have recently splurged on eBay and bought these cutters, which certainly made things easier. The eyes and mouths etc. can be used in different combinations which is rather fun. I should have added 'ears' outside the yolk of the bear-faced egg. Or whiskers... Oh, the possibilities ;)

Nori cutters


Alexx said...

your blog has really inspired me! I've just ordered a bento box and I'm going to have a go at making my lunches more interesting :)
Just a question - do you make these lunches up in the morning, or the night before?

Nilmandra said...

Thanks, alexx! I tend to do them the night before, after dinner when I could use up leftovers (which also gets me out of the house quicker in the mornings!). But sometimes I do make lunch in the mornings, depending on how much time I have. Or I would put food away the night before, and then just reheat or assemble my lunch in the morning. You just have to see what works for you.

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