Rainbow Macaron onigiri Adorable Easy Bake Off Treat

Instructions:

1. Cook the white rice according to package instructions (or in your rice cooker). Fluff with a fork.
2. Pink: Gently mix the hot rice with sakura denbu until evenly colored.
3. Yellow: Mix the hot rice with the egg yolk and a dash of salt until evenly colored.
4. White: Mix the hot rice with a dash of salt.
5. Divide each color of rice into two equal portions (60g each).
6. Place one portion of colored rice onto the center of a 15cm sheet of plastic wrap.
7. Gather the edges of the plastic wrap to form a ball. Twist the top to secure and shape.
8. Repeat for all six rice portions.
9. Allow the wrapped rice balls to cool completely. Once cooled, gently moisten a sharp knife and carefully cut each rice ball in half through the plastic wrap.
10. Pink: Set salmon flakes aside
11. Yellow: In a small bowl, mix the drained canned tuna with mayonnaise.
12. White: In a small bowl, combine bonito flakes and soy sauce.
13. Pink: Place salmon flakes on the cut face of one rice half, and top with the other rice half. Wrap with plastic wrap for serving.
14. Yellow: Spread half of the tuna mayonnaise mixture onto the cut face of one rice half, and top with the other rice half. Wrap with plastic wrap for serving.
15. White: Spread half of the bonito flakes and soy sauce mixture onto the cut face of one rice half, and top with the other rice half. Wrap with plastic wrap for serving.
16. Affix stickers to the top of each wrapped onigiri for a delightful macaron effect. Serve immediately or pack for later.