Evolved Nori Bento Part 2 - Nori Rice

This was the single most difficult part of the bento... It took me 4 tries to get the shape and texture just right. It would help a lot to have a precise scale, which I don't have...

Taste wise it's wonderful!! But the texture is something else... =S

The brand of Alginate and Calcium I used: http://www.albertyferranadria.com/

Ratio I was instructed to use but it really varies depending on the juice:
Sodium Alginate (1.5g to 250ml of juice)
Calcium Chloride (6g to 1L of water)

BONITO FILLING: (from the soup)

Bonito Flakes 20g
Water 1 tbsp
Soy sauce 1 tbsp or more to taste
Sugar, Mirin, Sake 1 tsp

NORI RICE:

Water 2 cups
Nori sheet 2 pieces
Soy sauce 1 tbsp or more to taste
Sugar, Mirin to taste
Sodium Alginate
Calcium Chloride
Rice

Kudzu Sauce

Dashi 200ml
Soy sauce 1 tsp
Sake 1 tsp
Salt to taste
Arrowroot starch 1 tbsp dissolved in 1 tbsp of water
(I actually added a bit of chicken stock in there too but it's up to you~)

1. Chop up the leftover bonito flakes from the soup and add water, soy sauce, mirin, sake.
2. Cook over medium heat until all the liquid has been absorbed.
3. Sprinkle on white sesame seeds and set aside.
4. Shred the nori. Soak in a pot of water and bring to a boil.
5. Boil the liquid down until only half remain.
6. Add soy sauce and mirin to taste.
7. Extract the seaweed juice through a cheesecloth.
8. Add 1.5g of alginate to the juice and blend until completely smooth.
9. Add 3.5g of calcium chloride to water and drip the juice in through a syringe drop by drop. 
10. Layer the bonito flakes in the middle of the rice and place the seaweed caviar on top and it's done!