I am completely zombified. Was up till late last night baking a spinach mushroom quiche for a birthday potluck today, and my Fisher & Paykel fridge has died, so it's a frantic rush to sort out which foods can be kept for a bit and which ones must either be eaten up chopchop or chucked. There'll be a number of seaweed chicken bentos this week d:)
Seaweed chicken, salmon onigiri and clementine.
Workflow:
1. Steam rice plus salmon flakes (about 7 mins).
2. While rice is steaming, toast seaweed chicken (10 mins).
3. Prepare clementine and pack into box.
4. Let rice cool about 5 mins, shape into balls and pack into box.
5. Take seaweed chicken out to cool about 10 min.
6. Pack in chicken and take photo!
Total time taken = 20 mins
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