16 Inari Age
1 packet of Rilakkuma fish cakes from Japanese casual restaurants
12 medium Prawns
1 Green Apple
2 tbsp Caviar for mango prawns mixture
1 tbsp Caviar for toppings
1 tbsp for making the eyes of Rikakkuma bears
Sprigs of Rosemary Herbs
7 Hardboiled Eggs
7 tbsp Salad Cream
Dash of Ground Black Pepper
- Peel and dice eggs. Mix with salad cream and pepper. Mix well, and divide equally into two containers.
- Blanch crabstick in boiling water. Drain and chop them up.
- Rinse and remove apple skin. Cut into cubes and put them in salt water to prevent browning.
- Add apples and crabstick to egg mayo and mix well.
- Stir in caviar gently into egg mayo mixture.
- Squeeze out excess juices from Inari Age, and fill 8 pockets with the apple crabmeat mixture. You can fold in the beancurd skin if you like.
- Slice the rilakkuma fishcakes and place them on top of the inari age.
- Shell and devein prawns. Rinse and blanch in boiling water. Drain and transfer to ice water to stop the cooking process, and to keep the prawns succulent.
- Butterfly 4 prawns and set aside for presentation. Dispose mango skin, rinse and dice. Mix well with the rest of the prawns and egg mayo.
- Fill the other 8 pockets of the inari age with the mango prawns mixture.
- Put the appetizers into a nice Japanese bento tray. Top them each with half the prawns and then caviar. Add rosemary for aroma and presentation.
- Transfer the Rilakkuma Inari Age to the party tray, and add caviar to the eyes. Add them last as the caviar may move due to the smooth surface of the fish cakes.
- Decorate the tray with Baran Sushi Grass Dividers. Cover and refrigerate until you're ready to serve.
- If you're bringing it to a party, make sure you put it in a cooler bag with dry ice if possible. Be ready to impress your guests!