Ingredients
- 1 cup white rice
- 2 sheet seaweed
- 2 teaspoon sakura denbu
- 2 slice konnyaku (approx 0.5 x 0.5 x 8cm each)
- 2 teaspoon butternut squash
Preparation Method
1. Mix white rice with sakura denbu until rice turns an even pink colour
2. Prepare the base of the small mold. Scoop some pink rice into the mold and spread evenly. Fill up until almost full. Press the top of the small mold down.
3. Cut or tear a piece of seaweed to wrap the rice with. Lay the seaweed on top of the rolling mat and remove the pink rice from the mold. Carefully wrap the rice with the seaweed using the rolling mat. For better definition, press the middle section of both sides of the seaweed down. We are now done with Hello Kitty's bow.
4. Prepare the base of the large mold. Scoop some white rice into the large mold. Fill up to about 1/5 of the height of the mold. Press down with the mold with the jagged bottom.
5. Cut two slices of konnyaku for the eyes. The dimensions are approximately 0.5 x 0.5 x 8cm. Lay each slice into the little space created on the rice (closest to the sides of the mold) for the eyes.
6. Mix some rice with butternut squash. Mix well until rice turns an even yellow colour.
7. Scoop some yellow rice into the little space created in the centre of the white rice to make the nose.
8. Spread some white rice evenly over the konnyaku and white yellow rice to fill up about 1/2 the height of the mold.
9. Press down with the mold. Lay the pink sushi rice roll into the little space created on the side of the white rice. Scoop some more rice into the mold until there is enough rice to peek out from the top of the mold. Press down with the mold.
10. Remove it and place it on a large piece of seaweed. With the help of the rolling mat, wrap the rice with the seaweed.
11. We are now done! It's time to cut it. Cut it in halves with a sharp knife to get four pieces.
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