Sushi Bento Recipe

Rinse and Cook Rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs mostly clear (about 3–4 minutes). Drain 10–15 minutes. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Make Sushi Vinegar

While rice cooks, combine 3 tbs rice vinegar, 2 tsp sugar, and 1 tsp salt in a small bowl and stir until dissolved. Warm slightly (10–15 seconds in microwave) if needed to dissolve sugar.

Season Rice

Transfer cooked rice to a large shallow bowl (preferably wooden or glass). Pour the vinegar mixture evenly over the rice. Using a rice paddle or wooden spoon, gently fold the rice: slice and turn motions to mix while fanning or allowing steam to escape so rice cools to near body temperature. Do not smash grains. Taste and adjust with up to 2 tsp furikake if using. Cover with a damp cloth until assembly.

Prepare Salmon Sashimi

Using a very sharp knife, trim the salmon of any silver skin. Slice salmon against the grain into 1/4-inch (5–7 mm) thick sashimi slices. Arrange on a small plate and keep chilled until packing the bento. Reserve a little wasabi for serving.

Prepare Shrimp

If shrimp are cold-cooked, warm briefly in a hot skillet with 1 tsp mirin (optional) for 30–45 seconds per side to take chill off; do not overcook. Pat dry. If raw shrimp are used and cooked at home, poach in simmering water 2–3 minutes until opaque, then cool. Halve shrimp lengthwise if desired for easier eating and set aside.

Make Crab Salad

Shred or flake 100 g imitation or real crab into a bowl. Fold in 2 tbs Japanese mayonnaise and 1/2 tsp scallions (reserve remaining scallions for garnish). Mix gently to combine. Taste and add a pinch of salt if needed.

Prepare Vegetables

Julienne cucumber into thin matchsticks and lightly pat dry to remove excess moisture. Slice avocado and toss gently in a squeeze of lemon or a tiny pinch of salt to slow browning if you will not pack immediately. Thinly slice remaining scallions and toast 1 tsp sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant; cool.

Cut Nori

If making small rolls or hand rolls, cut 4 full nori sheets into halves or thirds depending on desired size. For simple onigiri or musubi-style pieces, trim nori into strips about 1–1.5 inches wide.

Portion Rice

Divide the seasoned sushi rice into 4 equal portions (about 3/4 cup cooked rice per serving). Shape each portion into a neat rectangle or oval using wet hands or pack into a bento compartment. If using furikake, sprinkle a little on top of each rice portion.

Arrange Proteins

Place 3–4 salmon sashimi slices above the rice portion in each bento. Add 2 cooked shrimp per serving beside the salmon. Spoon crab salad (about 25 g) into a small silicone cup or compartment to keep it separate.

Add Vegetables & Garnishes

Tuck a small bundle (about 2 tbsp) of cucumber julienne and 2–3 slices of avocado beside the proteins. Add 1 tbs pickled daikon or quick pickles per box if using. Place 3 tbs pickled ginger in a small compartment or cup. Sprinkle toasted sesame seeds and remaining scallions over the rice and proteins as desired. Add a small pile of pickled ginger and a dab of wasabi in a tiny container; include soy sauce in a small bottle or cup for dipping.

Final Touches

Ensure moist items (crab salad, pickles) are separated from rice with cups to avoid sogginess. Close bento or cover and refrigerate if not eaten within 30 minutes. For best texture, eat within 4–6 hours if chilled; sashimi is best when very fresh and consumed promptly.

Serve each bento with a small dish of soy sauce and a little wasabi on the side. Eat with chopsticks. If reheating is desired for shrimp or rice, remove sashimi and cold pickles before warming rice/shrimp briefly; do not reheat sashimi.