This bento features a flower-shaped onigiri made using a Japanese wooden onigiri mold, one of several sent by a lovely bento friend--many thanks, you know who! Looking forward to trying the other interesting shapes including a graceful gourd. I've filled today's onigiri with spicy crab salad: red chili flavors and crab have a special affinity, especially with a touch of mayo. Ebi fumi furikake for soft color and sesame-shrimp savor on sprinkled on top.
Baby lettuce, colorful edible petals of marigold and snapdragon, avocado with more spicy crab, a mini onigiri topped with salmon roe, mint, kiwi, cherries and fresh figs also for lunch...all watched over by a happy animal quartet. Happy Tuesday, bento pals!