BENTO BOX – Teriyaki Salmon
Teriyaki Salmon Bento consists of cooked rice, teriyaki salmon and a few small side dishes. Traditionally bento is meant to be eaten at room temperature without re-heating. It is surprising that cold Salmon Teriyaki is quite flavoursome without reheating. It is not fishy at all. Today’s bento box is a traditional wooden bento box called ‘Magewappa’. Please read the blog for more details.Because bento is usually made mostly from the left-over dishes or make-ahead dishes, the time indicated in this recipe only shows the time to pack the bento box.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup cooked rice ((note 1))
- 30g/1.1oz Goma-ae with blanched green beans ((note 2))
- 2 X 50g/1.8oz Teriyaki Salmon ((note 3))
- 1 radish (, cut in half (note 4))
- 2 slices Dashimaki Tamago (Japanese Rolled Omelette) ( (note 5))
- 2-3 tablespoons Hijiki Seaweed Salad
- A bento box of your choice ((I used a Magewappa bento box - see post for details))
- 2 mini foil cupcake liners ((note 6))
Instructions
- 1
While the rice is still hot or warm, place it in the largest compartment of the bento box and let it cool.
- 2
Put green bean goma-ae in a foil cupcake liner and place in the corner of the rice compartment.
- 3
In one of the empty compartments, place Teriyaki Salmon pieces, then radish pieces to fill the space in the corner.
- 4
In the other empty compartment, place Dashimaki Tamago slices, almost vertically to allow space to place Hijiki Seaweed Salad.
- 5
Put Hijiki Seaweed Salad in a foil cupcake liner and place it next to the egg.