Mix all the ingredients in a big mixing bowl and mix well.
Leave to marinate for 1-2 hours.
Take one tbsp of fillings and placed it in the middle of the gyoza skin.
Seal tightly and make pleated folds around the edges.
In a heated pan, add 2 tbsp oil. Pan fry the gyoza for 3-4 mins.
Add 2 tbsp water and cover the pan with a lid and simmer for 5-8 mins till water is fully absorbed.
Remove and aside for the bento box.
Doggie Rice Ball
Take a piece of cling wrap and put on your palm, using the other hand, scoop about 2-3 tbsp of rice onto the cling wrap. Shape the rice using the cling wrap to mould it into a round shape, that resembles the shape of the head of the doggie.
Using the same method in step one, take 1-2 tbsp and shape the doggie’s ears and two round ball to make the paws.
Take 1/2 tbsp of rice to make the pout of the doggie.
Assemble and combine all the rice balls to form the shape of the doggie.
Take a piece of the seaweed to cut the facial part of the doggie and use the tweezer to help you pick up the seaweed pieces.
Take a piece of ham and cut a ribbon shape and a heart shape out using a paring knife. Place the ham on the doggie.
Use a round straw to cut 2 circles out from the ham to make the doggie blush. Set the doggies aside.
Take a bento box and spread sushi rice at the bottom. Place the doggies over the rice.
At the side, arrange few pieces of lettuce and place gyoza over the lettuce.
Take a piece of ham, fold into half and cut diagonally across leaving a 1cm gap in between. Roll the ham together to make into a bouquet. Place it inside the bento box.
Decorate the sides with broccoli, lettuce, radish and cherry tomatoes.
You can use either pork or chicken for the gyoza filling. If you can't find gyoza skin, you can use siew mai skin or dumpling skin as a replacement