Seafood Bento Recipe
Salmon teriyaki, shrimp tempura, shumai and california roll
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
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
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.
