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.
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.