Directions

To Make

1. Bring a small pot of water to a rolling boil. Turn the heat down to low, and carefully add an egg to the water. Immediately turn the heat right back up. For a soft boiled egg, boil for 6 ½ minutes.
2. While your egg is cooking, prepare an ice bath. Once timer is up, turn off the heat and (carefully) add the egg to the ice water. Let it cool for 5-10 minutes, and peel away the shell.
3. To make the egg into a flower, simply lay out some cling wrap with 5-6 baking sticks spaced out horizontally on top. Lay the egg on, and roll it up so that the sticks and cling wrap evenly surround the egg. Carefully use two rubber bands and tie together the sticks at each end so it pinches all around the egg. Let it sit for at least 3-4 hours to keep its shape.
4. Meanwhile, cook 1 1 cup of short grain rice according to the instructions on your rice cooker. To cooled rice, add soy sauce, sesame oil, as well as a splash of rice wine vinegar.
5. Lay out some cling wrap, and scoop a bit sized amount of rice onto it. Cover the ball with the cling wrap, and tighten it so it forms a cleaner ball shape. Repeat 6 times for the small rice balls, and make a large one for the head of the bear. Keep in the fridge for at least an hour.
6. After refrigerated, unwrap and place the big rice ball in your bowl as well as two small ones on top of it for the ears. Place a couple big leaves of cabbage into the perimeter of the bowl as if it were to cup the contents.

To Assemble

1. Chop up cucumber and carrots into slices about a ½ centimetre thick. Use either a knife or a small cookie/fondant cutter to create little flower shapes out of the carrot, as well as two small circles of cucumber for the ears. Lay sliced cucumber into the bowl slightly flat but layered (like a ratatouille). Squeeze some siracha mayo on top to decorate.
2. To make an avocado rose, peel half an avocado and slice it thinly in the direction of its width. Very carefully, start spreading the avocado at a diagonal angle. Continue spreading until it’s quite long, and start to roll the line in on itself. Continue until you’ve rolled up the whole avocado and you have a rose. Use a large knife to slide under it to transfer it into the bowl. Add some optional caviar in its centre.
3. Start adding your sashimi and prawns.
4. Unwrap your flower egg, and slice it in half. Place it into the bowl as a little companion the rice bear.
5. Add purple cabbage and fill in areas of the bears belly that haven’t been filled yet, alongside with some sliced pickled ginger.
6. To make rice ball bear paws- two at the top and two at the bottom. Start cutting out some small circles of Yaki Nori for the paw prints as pictured, as well as a mouth and eyes for the bear and egg friend. Apply to surface with tweezers if needed.
7. Place the rest of your flower carrots on top to decorate, as well as any decorative flowers if desired. Experiment with placements to see what looks good.
8. Serve with some Kewpie Sriracha mayonnaise and soy sauce as a side.