Grilled Salmon Bento Recipe

Make the marinade

In a shallow bowl or dish, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 1 tablespoon brown sugar, 1 teaspoon sesame oil, 1 teaspoon grated ginger, 1 teaspoon minced garlic, and 1/4 teaspoon black pepper until sugar dissolves.

Marinate salmon

Place 4 skin-on salmon fillets (about 6 oz each) in the dish skin-side down. Spoon some marinade over the flesh to coat, then cover and refrigerate for 20–30 minutes (do not exceed 45 minutes to avoid curing the fish). Reserve marinade.

Preheat grill or broiler

If using a grill, preheat to medium-high (about 400°F / 200°C) and oil the grates. If broiling, position the oven rack 6–8 inches from the heat and preheat broiler.

Cook salmon

Remove salmon from refrigerator and let sit 5 minutes. Place fillets on the grill skin-side down. Grill 4–5 minutes with lid closed, then brush reserved marinade once and flip carefully. Grill 2–4 minutes more until internal temperature reaches 125–130°F for medium (or longer if you prefer well done). If broiling, place on foil-lined pan skin-side up, broil 6–8 minutes depending on thickness, brushing marinade halfway through. Allow salmon to rest 3 minutes before serving; skin will crisp and flesh will finish cooking.

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water until the water runs almost clear (2–3 rinses). Drain and combine with 2.2 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil uncovered, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, gently warm 2 tablespoons rice vinegar, 1 teaspoon sugar and 1/2 teaspoon salt until the sugar dissolves. Transfer cooked rice to a wide bowl, drizzle the vinegar mixture over the rice, and fold gently with a rice paddle or spatula to combine without smashing grains. Allow rice to cool slightly for assembly.

Quick-pickle cucumbers

Thinly slice about 1 cup cucumber. In a small bowl combine 2 tablespoons rice vinegar, 1 teaspoon sugar and 1/4 teaspoon salt; stir until sugar dissolves. Toss cucumber slices in the pickling liquid and let sit 10–15 minutes. Sprinkle with 1 teaspoon sesame seeds if using.

Cook edamame

Bring a small pot of salted water to a boil. Add 1 cup shelled frozen edamame and cook 3–4 minutes until tender. Drain and return to pot; toss with a pinch of salt. Keep warm.

Sauté mushrooms and carrots

Heat 1 teaspoon butter or neutral oil in a skillet over medium heat. Add 1 cup sliced shiitake mushrooms and 1/2 cup shredded carrot. Sauté 3–4 minutes until mushrooms are tender and carrots slightly softened. Stir in 1 teaspoon soy sauce and cook 30 seconds more. Remove from heat.

Divide the seasoned rice between 4 bento boxes or bowls. Place one salmon fillet on each portion of rice. Arrange a small portion of pickled cucumber, a serving of edamame and the sautéed mushroom/carrot mix alongside the salmon. Garnish each box with 1 teaspoon toasted sesame seeds, 1 tablespoon sliced scallion, and a lemon wedge. Add 2 tablespoons pickled ginger if desired.

Serve

Serve immediately while salmon and sides are warm. For meal prep, allow all components to cool to room temperature before sealing and refrigerating; consume within 2 days.