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Rilakkuma Inari
Recipe

7 INGREDIENTS • 8 STEPS • 1HR 30MINS

Rilakkuma Inari

5.0
2 ratings
How to make the cutest sushi in the world, using only healthy natural ingredients! Rilakkuma is the best.
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Yukitchen
Hello! I'm Yuki from Japan. I make cartoon-like food art to express my love for healthy eating.
http://www.yukitchen.com/
How to make the cutest sushi in the world, using only healthy natural ingredients! Rilakkuma is the best.
1HR 30MINS
Total Time
$1.08
Cost Per Serving
Ingredients
Servings
6
us / metric
White Rice
1 1/2 cups
Cheese
1 slice
Cheese
Inari
6 pieces
Inari
Nori Sheet
1
Nori Sheet
Carrot
1 slice
Nutrition Per Serving
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Calories
231
Fat
3.8 g
Protein
7.2 g
Carbs
40.6 g
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Rilakkuma Inari
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Yukitchen
Hello! I'm Yuki from Japan. I make cartoon-like food art to express my love for healthy eating.
http://www.yukitchen.com/
Cooking InstructionsHide images
step 1
To Make sushi rice. Cook the White Rice (1 1/2 cups) with 3 cups of water with steamer or pan and wait until ready. Add Rice Vinegar (2 Tbsp) to the cooked rice and mix well.
step 1 To Make sushi rice. Cook the White Rice (1 1/2 cups) with 3 cups of water with steamer or pan and wait until ready. Add Rice Vinegar (2 Tbsp) to the cooked rice and mix well.
step 2
Shape the Rilakkuma head. Scoop the sushi rice into a plastic wrap and squeeze it tight! If you don’t squeeze tight enough, it will look strange and also difficult to eat.
step 2 Shape the Rilakkuma head. Scoop the sushi rice into a plastic wrap and squeeze it tight! If you don’t squeeze tight enough, it will look strange and also difficult to eat.
step 3
Make the ears. This is the hard part! First, scoop a little amount of rice with a small spoon and place it on both corners of Inari (6 pieces). Then push it with the back of the spoon to make it look like an ear. Inari is really fragile, so be careful.
step 3 Make the ears. This is the hard part! First, scoop a little amount of rice with a small spoon and place it on both corners of Inari (6 pieces). Then push it with the back of the spoon to make it look like an ear. Inari is really fragile, so be careful.
step 4
Close the inari sheet. Tuck the bottom of inari underneath the rice and hide the edge by shaping it nice and round. Now you have a beautiful bear shape right in your kitchen!
step 4 Close the inari sheet. Tuck the bottom of inari underneath the rice and hide the edge by shaping it nice and round. Now you have a beautiful bear shape right in your kitchen!
step 5
Make the facial part: Use the puncher on the Nori Sheet (1) for Rilakkuma’s eyes, nose, and mouth. You can use scissors if you don’t have a puncher. Then shape the Cheese (1 slice) into Rilakkuma’s mouth. I used a cookie cutter.
step 5 Make the facial part: Use the puncher on the Nori Sheet (1) for Rilakkuma’s eyes, nose, and mouth. You can use scissors if you don’t have a puncher. Then shape the Cheese (1 slice) into Rilakkuma’s mouth. I used a cookie cutter.
step 6
Make thin omelet for the ears from the Eggs (2). I used the edge of a boba (tapioca) straw to cut out. It was the perfect size for the ears I found in my kitchen.
step 6 Make thin omelet for the ears from the Eggs (2). I used the edge of a boba (tapioca) straw to cut out. It was the perfect size for the ears I found in my kitchen.
step 7
Don’t waste the rest of the thin omelet you just made for the ears! Roll and cut it into a bite-size. Then place the thinly cut Carrot (1 slice) as a mouth and nori for eyes. I used a nori puncher this time as well. This omelet guy is Rilakkuma and Korilakkuma’s friend, “Kiiroitori“. He’s a cute little bird who likes pancakes.
step 8
Place all your hard work on the plate. This is the moment where you can feel all the little effort is finally coming together. So don’t forget to have fun. Serve and enjoy!
step 8 Place all your hard work on the plate. This is the moment where you can feel all the little effort is finally coming together. So don’t forget to have fun. Serve and enjoy!
Tags
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Appetizers
Gluten-Free
Asian
Lunch
Snack
Shellfish-Free
Kid-Friendly
Dinner
Vegetarian
Japanese
Side Dish
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