Salmon Bento Box Recipe

Teriyaki Salmon Option

If using teriyaki sauce, marinate the salmon fillets in teriyaki sauce for at least 30 minutes.

Miso Salmon Option

If using miso, mix miso paste, soy sauce, honey, ginger, and minced garlic in a bowl. Coat the salmon fillets with the mixture and marinate for at least 30 minutes.

Preheat the oven to 375°F (190°C). Place the marinated salmon on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork.

Rinse the jasmine rice under cold water until the water runs clear. Combine the rinsed rice and water in a pot and bring to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until all the water has been absorbed.

Remove from heat and let it sit, covered, for an additional 10 minutes. Fluff with a fork before serving.

Bring a pot of salted water to a boil. Add the shelled edamame and cook for 3-5 minutes until tender.

Drain and sprinkle with sea salt to taste before serving.

Steam or pan-fry the chicken dumplings according to package instructions, usually about 8-10 minutes.

Serve with soy sauce for dipping.

Cook sushi rice according to package instructions. Once cooked, let it cool slightly.

Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving some space at the top.

Add cucumber and avocado slices (and smoked salmon if desired) in the center. Roll tightly and slice into bite-sized pieces.

In a bowl, combine mixed greens and shredded carrot. Toss with ginger dressing just before serving.