everybody it's roll piggy here with a brand new episode for you today's recipe is bony guinea so this is Japanese rice balls and we are also going to be making some other components to make a whole bento box so first things first we are going to be washing our Cal Rose rice which is a short grain rice and we were washing it so that is not so starchy and that we will have nice clean pieces of grain as opposed to having mush now we are washing it five to seven times under cold water to make sure that we are getting all of that starch and once it becomes clear you will know that it is ready to start cooking and this is a type of grain that is generally used in Asian cooking because it likes to keep its form as opposed to like a short grain rice like a jasmine or basmati rice that's used in Indian cooking or Thai cooking that kind of is very loose and it doesn't stay together very well once we've had that washed we are going to put it in our medium pot we are going to add two cups of water so this is one and a half cups of calories rice to two and a half cups of water we're going to bring that to a boil very high heat and in the meanwhile we're going to be preparing our little cocktail weenies so our cocktail wienies we are going to be cutting into quarter slices if that makes sense we're going to turn it around for every quarter cut into it I guess he would just be cutting into it twice until you have these little legs as you see there and the reason why we're doing that is because when you cook the weenie is the cocktail weenies they will actually flare up and they look like little flowers if you turn them upside down or right side up and octopus if you have them anyway so you'll see what I'm talking about here short now we have our rice that's been brought up to a boil we want to have a lid that's gonna cover it completely and once we find that lid we're going to stir it twice to make sure that the grains at the bottom have been lifted up to the top we're going to lower the heat to very low so that it is a simmer and we're gonna cook that for 20 minutes and what we're looking for is we're looking for a very nice fluffy rice the texture of the rice is gonna be just tender almost like if you were going to look for al dente pasta that's the kind of texture that we're looking for we cover it and now we're going on to other preparations which is going to be our cocktail weenies so we're gonna do the cocktail weenies first the cocktail weenies we're going to just heat very quickly we're gonna add just a little bit of color to it and when we're cooking this which I realized I kind of had this pan on too high my front two burners where I like to do the filming of pots and pans and stuff where I'm cooking on the stove their power burners so they tend to run a lot hotter than the back - you're seeing here there's a little bit of color it's going to be caramelized and once I've brought those up to this nice color you'll notice that those legs again they're flaring out and as you can see like that looks like a little octopus like we walked to post or if you have them upside down they look like little flowers so that's gonna be part of our presentation with the bento with bentos it's gonna be catchy for the eye now we have our boiled egg which we use the same technique as I did in the ramen video and you have to remember add a little bit of vinegar to make it easier for you to pop Paul to peel the egg peel it under cold water so it will be easier for you to handle as it's still hot because we still want the egg to be relatively hot or warm when we do our next step which is to add it to a egg mold and these egg molds are very popular in Japan whenever they use it to make these Vento's and generally they do that so again it is a peel it appeals to little kids that are eating this for their lunch and this is one of the ones that I have it's a little bunny and as you notice there it is a bit too big that egg is too big I use the extra large egg I should have used a large egg but I generally keep extra large eggs at my house but for these molds use a large or medium size egg for these and I also have like a little bear one and once you have it in the mold run it under cold water or keep it in a cup with cold water and if you have it in a cup of cold water keep it there for 15 minutes it will hold the mold for longer it'll keep the shape for longer now here we are going to prep our filling for our own addr rice balls we have here green onion and I will also be adding salmon however I was not satisfied with the texture of the salmon of this particular product so if you can if you're gonna use packaged or canned tuna use that instead if you're gonna use salmon heat up the salmon just like you were going to saute it or not saute it like do like a salmon steak I'm gonna heat on both sides for five to seven minutes not for too long because we don't want the salmon to be tough then you would shred the salmon and add it to this just like you see here or you can even do the same thing with like rotisserie chicken shred up the chicken put into this mixture with the mayonnaise the green onions and also the Tabasco of chipotle sauce which is one of my favorite things to eat with bony guinea now like I thought it was really weird when my husband brought it up he's like oh I tried this and it's so good and I'm like whatever that's weird I tried it and I was like oh that's so good so now not just within the mixture but whenever I'm eating the honey guinea I will actually add Tabasco sauce on top Chipotle Tabasco sauce in particular it is really good so you mix everything up and you're just gonna set it aside until your rice is done and the thing with the rice is we have to wait for it to cool and you'll see what I'm talking about here in a second so our rice is very nice and fluffy the texture of the rice when you bite into a crane should be al dente just like we talked about earlier and you'll notice that the rice isn't mushy it's not goobie I don't know how to pronounce it or what I'm trying to say but it's not it is sticky however it's a nice stickiness and whenever you're molding your rice balls please take care we'll talk about that here in a second now here we are taking out our rice putting it into a shallow pan and we're going to cover it so that it can kind of cool for a little bit into a refrigerator for a little bit if you wanted to the thing with putting rice into refrigerators is that it takes a lot of the moisture out of it so be careful with that don't leave it in there for too long and now we aren't going to assemble our balls our onigiri rice balls so we have about 1/3 cup of cooked rice into the palm of your hands we made an indentation with our finger and then we put our filling we helped that filling into the rice as we formed it around it and we're cupping our hands back and forth to make it into a ball but please be sure to not crush it and I have a mixture of water and rice to the side so that if it feels like my hands are getting sticky I put my hand in there for a little bit take a lot of the excess water off and it helps me form the rice around without making a mess then you take a strip of seaweed if you want it or even if you just wanted to put some sesame seeds over it and you're done with the rice ball it's very simple so now we're gonna do like a cute little presentation here I'm gonna put my two rice balls in there and remember with this this is a very small bento I wanted to show you guys a presentation of the bento this isn't necessarily gonna say that this is going to be traveling because if you guys didn't know bento boxes are little lunch boxes that people take with them to work to school it's prepped in the morning and this is what they eat for lunch as you'll see like the presentation I do it's not her transport it's too big there are other things that people put in here or maybe they have bigger lunch boxes or bento boxes that they could put this particular lunch into but for this particular box is way too big I put 3 cherry tomatoes because you know super delicious and these cherry tomatoes I think I got them I like it organic no I think I got amount of Trader Joe's and I like bit into it and dude that like it squirted all over the place because it was so juicy it was so good then I put the little octopi some flower whatever weenies in there and these are actually like cheese cocktail weenies or which are delicious put those in and I also decided to add a little bit of grapes in there I thought that was a nice touch so this is actually what my husband had for lunch on this particular day because I was cooking a lot of stuff I was also prepping the stuff for the ramen video and here you have it onigiri and a full bento box so a full meal basically for lunch if you guys like this video please let me know what other types of foods you want me to make you want to see me make a dish from a different country I'll try it out I'll try to find a recipe and try to do for you guys ooh there goes my voice okay but anyways I really enjoyed making this I loved making this all the time it's one of my husband's favorite things and if you did like this video please let me know comment like and subscribe and as always keep cooking keep gaming and keep being yourselves bye bye