Instructions:

As with all onigiri, we recommend using Japanese rice (short grain rice). Brown rice works too but may not stick together as well as white rice.

• Lightly wet the mold with water before packing rice (about 20g).
• Press down using the lid piece then flip the mold over to release the rice.
• For the face cut-outs, use the hole-puncher tools with a sheet of nori seaweed, or a slice of cheese or ham. Place the facial feature cutouts onto the rice with a toothpick or a pair of tweezers.