BENTO BOX – Teriyaki Salmon

Method5 steps · about 10 min

1. 1

   Step 1: Use ready-cooked, cooled Teriyaki Salmon, prepared green-bean Goma-ae, cooked rolled omelette and prepared Hijiki Seaweed Salad. Pack the cup of warm cooked rice (1 cup) into the largest compartment of a clean bento box. Let steam escape briefly before adding the cooled side dishes.

   Uses 1 cup ready-cooked rice

2. 2

   Step 2: Put all 30 g prepared sesame-dressed green beans in a food-safe liner and place it in a corner of the rice compartment.

   Uses The same box and all cooked rice · 30 g prepared sesame-dressed blanched green beans (Goma-ae)

3. 3

   Step 3: Wash and trim the radish (1), then cut it in half. Arrange both ready-cooked 50 g Teriyaki Salmon pieces in an empty compartment and put both radish halves beside them.

   Uses The same partly filled box · Both 50 g cooked Teriyaki Salmon pieces:100 g total · 1 radish, washed, trimmed and halved in step 3

4. 4

   Step 4: Stand the two cooked Dashimaki Tamago slices almost vertically in the other empty compartment, leaving room beside them for the seaweed salad.

   Uses The same partly filled box · 2 ready-cooked Dashimaki Tamago slices (Japanese rolled omelette)

5. 5

   Step 5: Put all two to three tablespoons prepared Hijiki Seaweed Salad in another food-safe liner and place it beside the egg. Eat promptly, or refrigerate promptly and keep chilled with ice packs during transport until lunch.

   Uses The same nearly complete box · All 2–3 tbsp prepared Hijiki Seaweed Salad