RecipesIchiban Japanese & KoreanSeafood Bento

Seafood Bento Recipe

inspired by

@ichibanjapanesekorean

Dec 07 2025

•

1h 30m

•

Serves 4

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Recipe information

Make Seafood Bento in just 1h 30m. Salmon teriyaki, shrimp tempura, shumai and california roll

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Ingredients

Salmon Teriyaki

Shrimp Tempura

Shumai

California Roll

Preparation

Salmon Teriyaki

1. Prepare the Marinade

In a small bowl, mix soy sauce, mirin, brown sugar, and sesame oil together until the sugar is dissolved.

2. Marinate the Salmon

Place the salmon fillets in a shallow dish and pour the marinade over the top. Let marinate for at least 30 minutes.

3. Cook the Salmon

Preheat a pan over medium heat. Remove salmon from marinade, reserving the marinade. Cook salmon skin-side down for about 5 minutes, then flip and cook for another 4-5 minutes, basting with the reserved marinade. Garnish with chopped green onion before serving.

Shrimp Tempura

4. Prepare the Batter

In a bowl, combine tempura batter mix and ice water. Whisk until just combined; the batter should be lumpy.

5. Heat the Oil

In a deep pot, heat vegetable oil to 180°C (350°F) over medium-high heat.

6. Fry the Shrimp

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

Shumai

7. Prepare the Filling

In a mixing bowl, combine ground pork, chopped shrimp, soy sauce, chopped green onion, and minced ginger. Mix well.

8. Assemble the Shumai

Place about a tablespoon of the filling in the center of each shumai wrapper. Gather the edges of the wrapper and pinch to form a small dumpling.

9. Steam the Shumai

Place the shumai in a steamer basket lined with parchment paper and steam for 10-12 minutes until cooked through.

California Roll

10. Prepare the Sushi Rice

Rinse sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, mix in rice vinegar and let cool.

11. Assemble the Roll

Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a small border. Place crab meat, avocado slices, and cucumber strips in the center.

12. Roll and Slice

Using the mat, carefully roll the sushi away from you, pressing gently to form a tight roll. Sprinkle sesame seeds on the outside. Slice into bite-sized pieces with a sharp knife.

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