Cute Yummy Time: Hockey Penguin Onigiri

A new cookbook "Cute Yummy Time" gives rice balls the cuteness treatment in this second of four recipes

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In this part two of the Cute Yummy Time recipe series from La Carmina, she shows aspiring cuteness chefs how to make the most adorable of rice balls. If you missed part one, check it out as she gave a favorite Indian recipe the Japanese bento treatment.

Hockey Penguin Onigiri (Rice Balls)

brown rice ♥ cucumber ♥ Chinese five-spice powder ♥ curry powder

Comforting and convenient, rice balls (onigiri or omusubi) are popular lunchbox items in Japan. The filling can be savory or sweet; anything goes, as long as it’s not too watery. I love to put in spicy tuna or grilled salmon, but my absolute favorite is spicy cod roe and cheese. Trust me -- it tastes better than it sounds.

Hockey Penguin Onigiri.
Ingredients (makes 2 rice balls)

1 1/2 cups cooked brown rice
6 tablespoons desired filling
1 (7 1/2 x 10-inch) sheet nori (dried seaweed)
1/4 carrot, peeled and thinly sliced
1 teaspoon ground paprika
1 tablespoon yellow curry powder
1/3 cup radish sprouts
1/2 cucumber, sliced lengthwise into 1/2-inch-wide strips
1 tablespoon raw sesame seeds

Directions

To make the head: With a spatula, arrange 3/4 cup rice in a circle on a plate or in a container. Make an indentation in the rice and add 3 tablespoons of the desired filling; close the rice over the filling. To form the facial border, cut the nori into the (4 x 3 1/2-inch) shape of a penguin’s head using scissors. To form the beak, cut 1 (1 x 1/2-inch) leaf shape from the carrot slices with a paring knife. To form the eyes, cut 2 (1/4-inch-wide) circles from the nori. Arrange the facial features on the rice ball. To form the cheeks, sprinkle the paprika on either side of the beak. Garnish the plate or container with radish sprouts.

To make the body: With a spatula, arrange 3/4 cup rice in a circle on a plate or in a container. Make an indentation in the rice and add 3 tablespoons of the desired filling; close the rice over the filling. To form the wings, cut the nori into 2 (2 x 1-inch) leaf shapes using scissors. To form the feet, cut 2 (1 x 1-inch) webbed feet from the carrot slices with a paring knife. Arrange the wings and feet on the rice ball. Sprinkle the curry powder in the center of the stomach. Garnish the plate or container with radish sprouts.

Serve with cucumber slices sprinkled with sesame seeds.

You can see more cute food on my site and pick up Cute Yummy Time from Amazon.

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La Carmina writes about Harajuku pop culture and all things spooky-cute. She is the author of three books about Japanese pop culture and food, including Cute Yummy Time and Crazy Wacky Theme Restaurants: Tokyo – for which she did all the photos and illustrations. Both books were released in October, accompanied by a US major city book tour.

For more, please visit her website.