Shrimp Bento Box Recipe

Rinse and cook rice

Rinse 1 cup short-grain rice under cold water until the water runs nearly clear (about 3–4 rinses). Drain. Combine rinsed rice and 1.1 cups water in a small saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

Meanwhile, mix 1 tablespoon rice vinegar, 1/2 tsp sugar, and 1/8 tsp salt until dissolved. Gently fold the seasoned vinegar into the hot rice with a rice paddle or spatula, fanning if desired to cool slightly. Keep covered and warm until assembly.

Place 1/2 cup thinly sliced cucumber in a small bowl. Stir together 1 tablespoon rice vinegar, 1/2 tsp sugar and 1/8 tsp salt until dissolved. Pour over cucumbers and let sit 10–15 minutes to lightly pickle. Sprinkle with 1/2 tsp sesame seeds if using. Drain a bit before packing so it doesn't make rice soggy.

Marinate the shrimp

Pat 1 pound shrimp dry with paper towels. In a bowl, combine 2 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp honey (or brown sugar), 1/4 tsp salt and 1/8 tsp pepper. Add shrimp and toss to coat. Marinate 10–15 minutes at room temperature (or up to 30 minutes in fridge).

Cook the shrimp

Heat 1 tablespoon neutral oil in a large skillet over medium-high. Remove shrimp from marinade (reserve marinade). Add shrimp in a single layer and sear 1–2 minutes per side until pink and opaque (total 3–4 minutes depending on size). Push shrimp to the side, pour the reserved marinade into the skillet and let simmer 30–60 seconds to reduce and coat the shrimp, stirring. Remove from heat to avoid overcooking.

While shrimp cooks, prepare vegetable sides: if using frozen edamame, thaw/cook according to package and drain. Toss 1/4 cup julienned carrot and 1/2 cup spinach or mixed greens with 1 tablespoon sesame dressing (optional) or a pinch of salt and a drizzle of sesame oil. Keep separate from rice until assembly.

Divide seasoned rice between two bento boxes or bowls (about 1/2 cup cooked rice per serving). Arrange cooked shrimp over or beside the rice. Add pickled cucumber, edamame, carrots and greens in separate compartments or sections so flavors stay distinct.

Garnish with sliced scallions, toasted sesame seeds and pickled ginger if using. Serve with lemon or lime wedges to squeeze over shrimp. If packing for later, place dressing separately and keep shrimp slightly cooled before closing container.