Today I used my mini musubi (rice ball) maker from Daiso. It’s the cutest thing. I wish I had some pre-cut nori (seaweed) strips to put on my musubi. I decided to add some furikake to the rice to season it. I used brown rice instead of white.
Here’s the mini toddler bento that I made for Baby’s lunch today. We had a playdate and I wanted her to eat before we left just in case she fell asleep on the way home.
Besides the mini musubi, I have some lemon herb chicken (from Whole Foods Meat Counter) blueberries and grapes. My bento is kind of lacking in color. I wish I had some lettuce. I think it also needs some orange. I forgot that I had a mango in my refrigerator. I know it’s blurry but the little picks are animal shapes. The yellow one is a snake and the blue one is a seahorse.
I used the safe handling tips from Lunch in a Box. I cooked the rice in the morning so I made the musubi when it was warm then let them come to room temperature before packing. The chicken was leftover from last night so I reheated it then let it come back to room temperature before packing in the foil food cup.
Baby ate most of the lunch but she didn’t want the grapes or blueberries so I ate that. Yes, she is a little on the picky side.