TOPRecipesJapanese-style Salmon and Onigiri Bento Box
Japanese-style Salmon and Onigiri Bento Box
Ingredients
[Onigiri] For 3 pieces
Warm cooked rice
240 g
S&B Umeboshi Paste (Salt-Pickled Plum)
As desired
S&B Mentaiko Paste (Spicy Pollock Roe)
As desired
S&B Yuzu Miso Paste (Miso With Citrus)
As desired
Nori seaweed (cut into sixths)
3 sheets
[Grilled salmon with wasabi] 1 serving
Salmon fillet (unsalted)
1 fillet
S&B Wasabi Paste
1/3 tsp
Soy sauce
1/2 tbsp
S&B Wasabi Paste
As needed (to taste)
[Tamagoyaki] 2-3 servings
Eggs
3
[A]S&B Japanese Seasoning and Soup Mix (Oden No Moto)
1 tsp (3 g)
Soy sauce
1/4 tsp
Mirin
2 tsp
Cooking oil
As needed
[Carrot kinpira] 2-3 servings
Carrots (shredded)
100 g
Sesame oil
1/2 tbsp
[B]
Water
50 ml
Sugar
1 tsp
Soy sauce
1/2 tsp
Salt
pinch
S&B Assorted Chili Pepper (Nanami Togarashi)
pinch
[Boiled spinach in broth] 1 serving
Spinach
50 g
S&B Japanese Seasoning and Soup Mix (Oden No Moto)
2/3 tsp (2 g)
Directions
[Onigiri] Take 80 g of rice and form it into a triangular shape. Wrap nori around the sides, create a small hollow in the center of the onigiri, and add your choice of tube paste.
[Grilled salmon with wasabi] Coat the salmon with 1/3 tsp of Wasabi Paste and soy sauce, then place in the fridge for about 30 minutes. Cook in a grill or frying pan until golden brown, then top with Wasabi Paste to taste.
[Tamagoyaki] Crack the eggs into a bowl and mix well. Add [A] and mix. Use a square Japanese omelette pan or regular frying pan. Heat the pan over a medium heat, add cooking oil to the pan, and wipe off any excess oil with a paper towel. Pour 1/4 of the egg mixture into the pan, spread it across the pan, and roll the egg from the far side toward the front. Move the rolled egg to the far side of the pan, pour another 1/4 of the egg mixture into the gap, and roll the egg from the far side toward the front in the same way. Repeat this step 2 more times.
[Carrot kinpira] Heat the sesame oil in a frying pan and fry the shredded carrots. Once the carrots are softened, add [B] and fry until the liquid has evaporated, then sprinkle with the Assorted Chili Pepper (Nanami Togarashi).
[Boiled spinach in broth] Boil the spinach, rinse it in water to cool, and squeeze out the excess moisture. Cut the spinach into 3 cm lengths and season with the Japanese Seasoning and Soup Mix (Oden No Moto).
Arrange all the side dishes and the onigiri in the bento box to create a colorful presentation.
