35. Ichiban Bento Recipe
Sushi and roll, gyoza and BBQ short rib.
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Ingredients
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Sushi and Rolls
Gyoza
BBQ Short Rib
Method
Sushi and Rolls
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions, usually in a rice cooker or on the stovetop. Once cooked, transfer to a bowl.
- 2
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the cooked rice and gently fold it in. Allow the rice to cool to room temperature.
- 3
- 4
Assemble Sushi Rolls
Place a nori sheet on a bamboo mat. Spread a thin layer of sushi rice over the nori, leaving about an inch at the top. Arrange cucumber, avocado, and crab sticks in a line at the bottom. Roll tightly using the mat. Seal the edge with a bit of water.
- 5
Cut the Rolls
Using a sharp knife, slice the roll into 6-8 pieces. Repeat with remaining nori sheets and fillings.
Gyoza
- 6
Prepare Filling
In a bowl, combine ground pork, chopped green onions, minced garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix well until fully combined.
- 7
Fill Gyoza Wrappers
Place a gyoza wrapper in your palm. Spoon about 1 tablespoon of filling into the center. Dip your finger in water and wet the edges of the wrapper. Fold in half and pinch to seal.
- 8
Cook Gyoza
Heat a non-stick pan over medium heat. Add a little oil and arrange gyoza in a single layer. Fry for about 2 minutes until the bottoms are golden brown. Add a splash of water, cover, and steam for about 5 minutes.
BBQ Short Rib
- 9
Marinate Short Ribs
In a bowl, combine soy sauce, brown sugar, minced garlic, ginger, sesame oil, and black pepper. Add the short ribs and marinate for at least 2 hours, preferably overnight.
- 10
Cook Short Ribs
Preheat the grill or oven to 180°C (350°F). Cook the marinated short ribs for about 20-25 minutes, turning occasionally, until they are tender and caramelized.
- 11
Garnish and Serve
Remove from heat, sprinkle with chopped green onions, and serve warm.
