Bear Head Bento with Chicken Meatballs and Tamago

Ingredients

• 300 g Japanese rice (sushi rice) (Rinsed then cooked, seasoned with rice vinegar, sugar and salt)
• 30 ml Rice vinegar (For seasoning the rice)
• 10 g Sugar
• 5 g Salt
• 2 feuilles Nori sheets (Cut into shapes (circles, ovals, strips) for the bear head)
• 1 pièce moyenne Carrot (Peeled and cut into 5 mm sticks, pickled)
• 1 pièce Green chili (Finely sliced for the pickles)
• 10 g Fresh ginger (Finely grated)
• 1 petite Shallot (Cut into brunoise)
• 30 ml Soy sauce (gluten‑free if possible)
• 15 ml Mirin
• 15 ml White vinegar (For the pickles)
• 10 g Potato starch (Thickener for the meat filling)
• 200 g Ground chicken (thigh) (Lean meat, rich in flavor)
• 1 pièce (≈50 g) Nac‑type sausage (poultry) (Cut in half, then in half at mid‑height)
• 2 pièces Eggs (Beaten with a pinch of salt)
• 4 feuilles Lettuce (leaves) (To line the bottom of the bento)
• 15 ml Neutral cooking oil (For the pan)

Instructions

1. Cooking sushi rice

   Rinse the rice under cold water until the water runs clear. Place 300 g of rice in the cooker with 360 ml of water, cook. Once cooked, mix with 30 ml rice vinegar, 10 g sugar and 5 g salt. Let cool to room temperature then cover and refrigerate.

   Time: PT20M

2. Cutting the nori

   With a sharp knife and cutting board, cut 6 circles of 6 mm diameter, 2 ovals of 12 mm × 6 mm and 6 strips of 10 mm × 2 mm. Reserve the pieces in a small bowl covered with plastic wrap to prevent drying.

   Time: PT10M

3. Carrot and chili pickles

   Peel the carrot, cut into 5 mm wide sticks. Mix with the finely sliced green chili, 5 g sugar, 5 g salt and 15 ml white vinegar. Stir well and let rest 10 minutes.

   Time: PT10M

4. Preparing the chicken filling

   In a bowl, combine ground chicken, brunoised shallot, grated ginger, 5 g potato starch, 15 ml soy sauce, 1 g pepper and a pinch of sugar. Lightly salt. Refrigerate 5 minutes before shaping the meatballs.

   Time: PT5M

5. Shaping the chicken meatballs

   Divide the filling into 4 equal parts and shape balls about 2 cm in diameter. Set aside on a plate.

   Time: PT5M

6. Beat the eggs for the tamago

   Crack the 2 eggs into a bowl, add a pinch of salt and lightly beat until homogeneous. Set aside.

   Time: PT5M

7. Cooking the omelette rolls (tamago)

   Heat the non‑stick pan over low heat, add a drizzle of oil. Pour a quarter of the egg mixture, spread quickly, fold the edges to form a strip 10 cm wide, then roll onto itself to obtain a 2 cm‑wide log. Repeat with the remaining mixture to obtain 4 rolls.

   Time: PT10M

   Temperature: Low heat

8. Cooking the chicken meatballs

   Heat the same pan over medium heat with a little oil. Place the meatballs, cook 3‑4 minutes each side until golden brown. Remove and set aside.

   Time: PT8M

   Temperature: Medium heat

9. Sauce reduction and simmering

   In the pan, add 30 ml soy sauce, 15 ml mirin and 15 ml white vinegar. Bring to a gentle boil, reduce heat to minimum, return the meatballs, cover and let simmer 4 minutes, turning occasionally. Add a little water if the sauce reduces too much.

   Time: PT5M

   Temperature: Low heat

10. Forming the rice balls and assembling the bear head

    With wet hands or plastic wrap, form two rice balls of 5 cm diameter. Inside each ball, place a small 1 cm ball (the eyes). Attach the nori ovals to form the ears and the strips for the snout. Use the plastic wrap to lightly flatten the pieces so they stay in place.

    Time: PT15M

11. Assembling the bento

    In each bento box, lay a bed of lettuce leaves. Place the two bear heads, sliced tamago rolls, chicken meatballs, half sausage, carrot and green chili pickles. Adjust the presentation for an aesthetic result.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

80 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Japanese rice (sushi rice): Short-grain rice
• Instead of Rice vinegar: Apple cider vinegar
• Instead of Sugar: Honey (reduce the amount)
• Instead of Nori sheets: Dried seaweed powder
• Instead of Carrot: Radish
• Instead of Green chili: Green bell pepper
• Instead of Fresh ginger: Ground ginger (½ tsp)
• Instead of Shallot: Red onion
• Instead of Soy sauce (gluten‑free if possible): Tamari
• Instead of Mirin: Sake + sugar
• Instead of White vinegar: Apple cider vinegar
• Instead of Potato starch: Cornstarch
• Instead of Ground chicken (thigh): Ground turkey
• Instead of Nac‑type sausage (poultry): Chicken sausage
• Instead of Eggs: Organic chicken eggs
• Instead of Lettuce (leaves): Young spinach
• Instead of Neutral cooking oil: Sunflower oil

Equipment Needed

• Rice cooker or pot
• Non‑stick pan
• Chef's knife
• Cutting board
• Mixing bowl
• Plastic wrap (food film)
• Silicone spatula
• Pickle container
• Kitchen scale (optional)

Critical Steps — Do Not Skip

• Cut the nori precisely so the pieces fit together correctly.
• Form the rice balls with plastic wrap to prevent them sticking to your fingers.
• Cook the omelette rolls over low heat to achieve a fluffy texture.
• Reduce the sauce without burning to coat the meatballs well.

Chef Tips from the Video

• Use lightly oiled plastic wrap to shape the onigiri without sticking.
• Keep the nori away from moisture until assembly.
• For a shinier finish, lightly brush the omelette rolls with a bit of soy sauce before slicing.

Troubleshooting

Storage

Refrigerator: Store the complete bento in an airtight container, consume within 24 hours.

Freezer: Not recommended, rice and nori lose their texture.

Room temperature: Do not leave at room temperature for more than 4 hours.

Make-Ahead Tips

• Cook the rice the day before and keep it in the refrigerator; it will reheat quickly.
• Prepare the carrot pickles 12 hours ahead for more flavor.
• Cut the nori and store it in an airtight plastic wrap.