Multigrain Rice Ball Bento

Overview

How to cook Multigrain Rice Ball Bento at home

Wash the rice, tri-color quinoa and corn kernels and put them into the rice cooker, soak them for half an hour and then cook.
Drain the tuna and put it in a bowl, add minced pickles, 1/4 spoon of black pepper and 2 spoons of salad dressing and mix well.
Slice cucumber.
Shred carrots.
While the rice is still hot, place it on the seaweed sheets and arrange it into a square shape.
Place a layer of tuna.
Spread a layer of carrot shreds.
Place a layer of cucumber slices.
Spread a layer of rice.
Fold the nori, wrap it in plastic wrap, and cut it in half.
Shred green cabbage.
Shred purple cabbage.
Add cooked edamame to shredded vegetables.
Add the shelled and cooked shrimps, 1/4 spoon of black pepper and 2 spoons of salad dressing, mix well.