Jul 14 2026
Restaurants›Ichiban Japanese & Korean›36. Seafood Bento Recipe

36. Seafood Bento Recipe

Inspired by Ichiban Japanese & Korean
Time1h 30m
Serves2

Salmon teriyaki, shrimp tempura, shumai and California roll.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salmon Teriyaki

Shrimp Tempura

Shumai

California Roll

Method

Salmon Teriyaki

  1. 1

    Prepare the Marinade

    In a bowl, mix soy sauce, mirin, sugar, and grated ginger together until the sugar is dissolved.

  2. 2

    Marinate the Salmon

    Place the salmon fillets in the marinade and let them soak for at least 30 minutes.

  3. 3

    Cook the Salmon

    Preheat a grill or skillet over medium heat. Remove the salmon from the marinade and cook for 5-7 minutes on each side, brushing with marinade occasionally.

  4. 4

    Garnish

    Sprinkle chopped green onions on top before serving.

Shrimp Tempura

  1. 5

    Prepare the Batter

    In a bowl, combine the tempura batter mix and cold water, mixing until just combined. Do not overmix.

  2. 6

    Heat the Oil

    In a deep saucepan, heat vegetable oil to 350°F (175°C).

  3. 7

    Fry the Shrimp

    Dip the shrimp in the batter, allowing excess to drip off, then carefully place them in the hot oil. Fry for about 2-3 minutes until golden brown. Remove and drain on paper towels.

Shumai

  1. 8

    Prepare the Filling

    In a bowl, mix ground pork, minced shrimp, green onions, soy sauce, and grated ginger until well combined.

  2. 9

    Fill the Wrappers

    Take a shumai wrapper, place about 1 tablespoon of filling in the center, and gather the edges to form a small cup shape.

  3. 10

    Steam the Shumai

    Steam the shumai in a bamboo steamer or on a plate over boiling water for 10-12 minutes until cooked through.

California Roll

  1. 11

    Prepare the Sushi Rice

    Rinse sushi rice under cold water until the water runs clear. Cook according to package instructions. Once cooked, mix with rice vinegar, sugar, and salt while the rice is still warm.

  2. 12

    Assemble the Rolls

    On a bamboo mat, lay a nori sheet, spread a thin layer of sushi rice over it, leaving a small border. Place avocado slices, julienned cucumber, and crab sticks along the center.

  3. 13

    Roll the Sushi

    Using the bamboo mat, carefully roll the sushi tightly away from you, sealing the edge with a little water.

  4. 14

    Slice and Serve

    Slice the roll into 6-8 pieces and serve with soy sauce.

More from Ichiban Japanese & Korean