Sushi Bar Lunch

Tonkatsu Lunch Box

Chicken Katsu Lunch Box

Squid Teriyaki Lunch Box

Red Snapper Teriyaki Lunch Box

Scallop Teriyaki Lunch Box

Shrimp Teriyaki Lunch Box

Salmon Teriyaki Lunch Box

Steak Hibachi Lunch

Chicken Maki Lunch Box

Beef Negimaki Lunch Box

Chicken Teriyaki Lunch Box

Steak Teriyaki Lunch Box

Vegetable Delight Hibachi Lunch

Filet Mignon Hibachi Lunch

Salmon Hibachi Lunch

Scallop Hibachi Lunch

Shrimp Hibachi Lunch

Chicken Hibachi Lunch

Rinse 2 cups short-grain sushi rice under cold water until water runs mostly clear. Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 18 minutes, then let sit 10 minutes off heat.

Cook and season rice

While rice cooks, warm 4 tbs rice vinegar, 2 tsp sugar and 1 tsp salt in a small saucepan until dissolved; do not boil. Transfer cooked rice to a large shallow bowl, gently fold in the vinegar mixture with a rice paddle or wooden spoon while fanning the rice to cool and achieve glossy, slightly sticky grains. Cover with a damp towel and keep at room temperature.

Slice sushi-grade salmon and tuna into long thin strips (about 1/4-inch thick). Shred the imitation crab and mix with 3 tbs mayonnaise and 1 tsp sriracha to make spicy crab. Julienne 1 cup cucumber and slice 1 cup avocado. Toast 1 tbs sesame seeds in a dry pan over medium heat until fragrant, about 1–2 minutes; set aside.

Prepare fillings

Place a bamboo mat on a clean surface and top with plastic wrap. Put a nori sheet shiny-side down on the mat. Wet your hands with water to prevent sticking and take about 3/4 cup seasoned rice; spread it in an even 1/4-inch layer over the nori, leaving a 1-inch border at the top. Sprinkle a few toasted sesame seeds over the rice. Flip the nori so rice faces down (for uramaki style) or leave rice on outside as preferred. Arrange a line of filling (salmon, tuna, spicy crab, cucumber, and avocado as desired) across the center. Using the bamboo mat, roll firmly from the bottom edge to form a tight cylinder; press gently to seal.

Assemble maki rolls

Using a sharp, dampened knife, slice each roll into 6–8 pieces. Wipe the knife between cuts to maintain clean slices. Arrange on a plate with pickled ginger, wasabi and soy sauce for serving.

Repeat assembly to make a total of 6 rolls (about 24–36 pieces), varying fillings to produce an assortment: salmon roll, tuna roll, crab roll, and an inside-out roll with sesame seeds.

Bring 4 cups prepared dashi to a gentle simmer in a medium saucepan over medium heat. Add 1 tsp dried wakame and simmer 1–2 minutes until rehydrated.

Heat dashi and rehydrate wakame

Place 3 tbs white miso paste in a small bowl and ladle about 1/2 cup hot dashi into it. Whisk until smooth to avoid lumps.

Reduce heat to low. Stir the miso slurry back into the saucepan — do not boil the soup after adding miso to preserve flavor and probiotics. Add 4 oz diced silken tofu and heat gently for about 1 minute to warm through.

Remove from heat and ladle into bowls. Garnish with 2 tbsp thinly sliced green onions and serve immediately alongside the sushi.

In a large bowl, combine 4 cups mixed salad greens, 1/2 cup thinly sliced cucumber and 1/2 cup julienned carrot. Toss gently to mix.

Assemble salad

Drizzle 3 tbs sesame dressing over the greens and toss lightly to coat evenly. Sprinkle 1 tsp toasted sesame seeds on top.

Divide salad between serving plates and serve chilled with the sushi and miso soup.

sushi rice (short-grain)

water (for rice)

rice vinegar

sugar

salt

nori sheets

fresh sushi-grade salmon

fresh sushi-grade tuna

imitation crab (kanikama), shredded

cucumber, julienned

avocado, sliced

mayonnaise (Japanese preferred)

sriracha

soy sauce (for serving)

wasabi paste (for serving)

pickled ginger (gari) (for serving)

sesame seeds (toasted)

dashi stock (prepared)

white miso paste

silken tofu, diced

wakame (dried)

green onions, thinly sliced

mixed salad greens

cucumber, thinly sliced

carrot, julienned

sesame dressing

toasted sesame seeds

Trim excess fat from pork loin chops if needed. Using a meat mallet or the back of a heavy pan, gently pound each chop to an even thickness of about 1/3"–1/2" (helps cook evenly). Pat dry with paper towels. Season both sides with kosher salt and freshly ground black pepper (about 1/4 tsp salt and 1/4 tsp pepper per chop).

Prepare pork

Place the flour in a shallow dish. In a second shallow bowl, whisk the eggs with the milk until combined. Place the panko breadcrumbs in a third shallow dish, break up any large clusters so they are light and airy.

Set up breading station

Dredge each seasoned pork chop in flour, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl. Press into the panko breadcrumbs, coating thoroughly and pressing so the panko adheres. Set each breaded chop on a wire rack while you heat the oil; let rest 5–10 minutes to help the coating set.

Bread the chops

Pour oil into a heavy skillet or deep frying pan to a depth of about 1/2" (about 3/4–1 cup depending on pan). Heat over medium-high until oil reaches 325–350°F (use a thermometer) or a small piece of panko sizzles gently on contact. Fry chops in batches as needed, 3–4 minutes per side or until golden brown and an instant-read thermometer inserted into the center reads 145°F. Avoid crowding the pan; maintain oil temperature between 320–350°F. Transfer cooked cutlets to a wire rack set over a rimmed baking sheet to drain and keep crisp. Let rest 3–4 minutes before slicing.

Fry until golden

Using a sharp knife, slice each tonkatsu into 1/2"–3/4" strips against the grain for serving. Keep warm.

Slice

While the pork rests, combine ketchup, Worcestershire sauce, soy sauce, mirin, and brown sugar in a small bowl. Whisk until smooth and sugar dissolves. Taste and adjust: more Worcestershire for tang, more sugar for sweetness, or a few drops of soy for saltiness. Transfer to a small serving container.

Rinse the short-grain rice under cold water, swirling and draining until the water runs mostly clear (3–4 rinses). Drain in a fine sieve for 10 minutes. Combine rinsed rice and 2.2 cups water in a rice cooker or a heavy-bottomed saucepan. If using saucepan, bring to a gentle boil over medium heat, then reduce to the lowest simmer, cover tightly and cook 12–14 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes to steam. Fluff with a rice paddle or fork. If desired, stir in 1 tsp rice vinegar and 1/4 tsp salt for lightly seasoned rice.

Make quick cabbage-carrot pickles: place shredded cabbage and julienned carrot in a bowl. Whisk together 2 tbsp rice vinegar, 1 tsp sugar and 1/4 tsp salt until sugar dissolves. Pour over vegetables, toss to combine, and let sit at room temperature for 10–15 minutes. Drain excess liquid before packing the lunch box.

Arrange lemon wedges and optional mustard in a small container if using. Sprinkle sesame seeds over pickles or rice as desired.

Portion rice into the lunch box compartment (about 1 cup cooked rice per serving). Fan sliced tonkatsu across the rice or in a separate compartment, drizzle tonkatsu sauce lightly over the cutlets or provide sauce in a small cup. Add a portion of shredded cabbage and a few pieces of quick pickles on the side for crunch and acidity. Include lemon wedge and a small dollop of mustard if desired.

Serve immediately if eating hot. If packing to go, allow tonkatsu to cool slightly on a rack (to avoid sogginess), pack sauce separately, and keep warm items insulated. Reheat gently (oven 350°F/175°C for 8–10 minutes or air-fry 350°F for 4–6 minutes) to restore crispness if needed.

pork loin chops, boneless (about 1/2" thick)

kosher salt

black pepper, freshly ground

all-purpose flour

large eggs

milk

panko breadcrumbs

neutral oil for frying (vegetable, canola, or peanut)

ketchup

Worcestershire sauce

soy sauce

mirin or sweet rice wine

brown sugar

short-grain Japanese rice (sushi or Japonica)

water (for rice cooking)

rice vinegar (optional, for slightly seasoned rice)

napa cabbage or green cabbage, thinly shredded

carrot, julienned (for pickles)

rice vinegar (for quick pickle)

sugar (for quick pickle)

salt (for quick pickle)

lemon wedges (optional)

Japanese mustard (karashi) or Dijon

sesame seeds

Place each chicken breast between two pieces of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, pound to an even thickness of about 1/2 inch (1.2 cm). Trim any excess fat and cut each breast in half crosswise to create 4 cutlets (appropriate for lunch boxes). Pat dry with paper towels.

Prepare chicken

Combine the 1.5 tsp salt, 1 tsp black pepper, and 1/2 tsp garlic powder and season both sides of each chicken cutlet. Put flour in a shallow dish. In a second shallow dish, beat the 2 eggs until smooth. In a third dish, combine panko and optional fine breadcrumbs (if using) and fluff with a fork.

Season and set up dredging station

Dredge each cutlet first in flour, shaking off excess, then dip into the beaten egg, letting excess drip off, and press firmly into the panko mixture so the surface is well coated. Place coated cutlets on a rack or plate while heating oil.

Coat the chicken

In a large skillet, add about 1 cup (or enough) vegetable oil to reach a depth of roughly 1/4 inch. Heat over medium-high until the oil registers 350°F (175°C) or a pinch of panko sizzles immediately. Fry cutlets in batches (do not crowd) for 3–4 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to avoid burning. Transfer cooked cutlets to a wire rack set over a baking sheet or paper towel-lined plate. Let rest 3 minutes, then slice each cutlet into 5–6 strips for serving.

Pan-fry the katsu

While chicken rests, combine 1/4 cup ketchup, 2 tbs soy sauce, 1 tbs Worcestershire sauce, 1 tbs mirin or rice vinegar, 1 tbs brown sugar, and 1 tsp minced garlic in a small bowl. Whisk until smooth and sugar dissolves. Taste and adjust — add a pinch more sugar for sweetness, or a few more drops of soy/Worcestershire for saltiness/umami. Keep at room temperature or gently warm in a small saucepan for 1–2 minutes if preferred.

Rinse 1 cup short-grain rice under cold water until the rinse water runs clear. Drain. Combine rinsed rice and 1.2 cups water in a small pot with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork; if making ahead, keep warm.

Cook rice

Toss 2 cups thinly sliced cabbage with 1/2 julienned carrot, 1/4 tsp salt, and 1 tbsp sliced scallion. If desired, add 2 tsp rice vinegar or 1 tsp lemon juice for brightness. Let sit 5–10 minutes so cabbage softens slightly.

Prepare cabbage salad

Divide rice between 2 lunch boxes (about 1/2 cup cooked rice per box if serving 2). Place sliced chicken katsu over or beside rice. Add a portion of cabbage salad and a lemon wedge to each box. Drizzle katsu sauce over chicken or pack in a small container. Sprinkle toasted sesame seeds over rice or cabbage and add a dollop or drizzle of mayonnaise on the chicken if desired.

Assemble lunch box

boneless skinless chicken breasts

fine dry breadcrumbs (optional, for extra crisp)

freshly ground black pepper

garlic powder

vegetable oil (for frying)

mirin or rice vinegar

garlic (minced)

short-grain rice (uncooked)

green cabbage (thinly sliced)

carrot (julienned)

scallions (sliced)

lemon wedges

salt (for cabbage)

mayonnaise (optional, for drizzling)

Rinse squid under cold water. Pat dry with paper towels. Remove cartilage and cut tubes into 1/2-inch rings; leave tentacles whole or halve if large. Lightly score the outside of tubes in a shallow crosshatch to help tenderize and encourage even cooking.

Prepare the squid

Toss squid with 1/2 tsp salt and 1/4 tsp black pepper. Let rest 5 minutes.

Season

In a small bowl whisk together 4 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 1 tbs brown sugar, 1 tsp grated ginger, 1 tsp minced garlic, and 1 tsp sesame oil until sugar dissolves.

Make teriyaki sauce

Heat 2 tbs vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add squid in a single layer (work in two batches if needed). Sear 40–60 seconds per side until just opaque and lightly golden — do not overcook or squid will become tough. Remove squid to a plate and keep warm.

Cook squid

Return skillet to medium heat and pour in the teriyaki sauce. Bring to a gentle simmer and let reduce 1–2 minutes. Mix 1 tsp cornstarch with 1 tbs water to make a slurry; whisk into the simmering sauce to thicken slightly, simmer 30 seconds more. Taste and adjust seasoning (add a pinch of salt if needed).

Finish sauce

Add the cooked squid back to the skillet and toss quickly to coat in the glossy sauce for 20–30 seconds to warm through. Turn off heat and sprinkle with toasted sesame seeds and sliced scallions.

Coat squid

Rinse 1 cup short-grain rice under cold water until water runs clear. Drain and combine with 1.1 cups water in a pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let steam, covered, 10 minutes.

Fluff rice with a fork and stir in 1 tsp rice vinegar and 1/4 tsp salt. Keep warm for assembly.

Combine 2 tbs rice vinegar, 1 tsp sugar, 1/4 tsp salt and 1 tbs water in a small bowl. Stir until sugar and salt dissolve.

Add the thinly sliced cucumber and julienned carrot to the dressing, toss to coat. Let sit at least 10 minutes (or refrigerate up to 2 hours) to lightly pickle and crisp.

Blanch broccoli: bring a small pot of salted water to a boil, add florets and cook 1 minute, then transfer to ice water to stop cooking. Drain and pat dry.

Soft-boiled egg: if not prepared, bring water to a gentle boil, lower an egg in and cook 6–6.5 minutes for a jammy yolk. Transfer to ice bath, peel, and halve.

Toast nori briefly over a gas flame or dry skillet until crisp, then cut into thin strips.

Assemble lunch box: portion rice into one section of the box, place squid teriyaki beside rice, add pickled cucumber & carrot, blanched broccoli, and half a soft-boiled egg. Drizzle any remaining teriyaki sauce over the squid and rice if desired, garnish with scallions, sesame seeds, and nori strips.

fresh squid (tubes and tentacles)

vegetable oil

ginger (fresh, grated)

mirin

sake (or dry white wine)

sesame oil

cornstarch

water (for slurry)

thinly sliced scallions (for garnish)

black pepper

short-grain white rice (uncooked)

cucumber (thinly sliced)

water (optional to dilute)

blanched broccoli florets

soft-boiled egg (halved)

nori strips (toasted)

Pat the red snapper fillets dry with paper towel. Lightly season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Let sit at room temperature while preparing the sauce (5–10 minutes).

Prepare fish

In a small bowl, combine 6 tbs soy sauce, 3 tbs mirin, 2 tbs sake, 2 tbs brown sugar, 1 tsp grated ginger and 1 tsp minced garlic. Stir until sugar dissolves. Taste and adjust: it should be balanced sweet-salty. Reserve about 2 tbs of this sauce for packing if desired.

Mix 1 tsp cornstarch with 1 tsp water to make a slurry. Set aside.

Thicken sauce

Heat 1 tsp neutral oil in a nonstick or stainless-steel skillet over medium-high heat until shimmering. Place fillets skin-side down and press lightly with a spatula for 10–15 seconds to ensure even contact. Cook skin-side down for 3–4 minutes until skin is crisp and the flesh is opaque about 1/3 up the side. Flip and reduce heat to medium. Add the teriyaki sauce to the pan and spoon it over the fillets. Cook 2–3 more minutes, basting, until the fish is just cooked through (internal temp ~135–140°F / 57–60°C).

Cook fish

Remove the fillets to a plate and keep warm. Bring the pan sauce to a simmer and whisk in the cornstarch slurry. Cook 30–60 seconds until glossy and slightly thickened. Spoon the glaze over the fillets.

Rinse 1 cup short-grain rice under cold water until the rinse water runs clear to remove excess starch. Drain.

Combine rinsed rice and 1.1 cups water in a rice cooker or small pot. If using a pot, bring to a simmer, cover, reduce heat to low and cook 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

If you want seasoned rice: mix 1 tsp rice vinegar, 1/2 tsp sugar and 1/8 tsp salt; gently fold into the cooked rice once it has rested.

Fluff rice with a rice paddle or fork and portion into the lunch box base.

Bring a medium pot of water to a rolling boil. Add a pinch of salt and the 4 cups baby spinach. Blanch for 20–30 seconds until just wilted.

Immediately transfer spinach to an ice bath or rinse under cold water to stop cooking. Drain and squeeze gently to remove excess water.

Toss the drained spinach with 1 tsp toasted sesame oil, 1 tsp soy sauce, 1 tsp toasted sesame seeds and 1/8 tsp salt. Taste and adjust seasoning. Portion into the lunch box.

Slice pickled daikon or cucumber if needed and portion about 1/2 cup into the lunch box as a refreshing side.

Place the cooked red snapper fillets on top of or beside the rice. Drizzle any remaining glaze over the fish and sprinkle with 1/2 tsp toasted sesame seeds and 1 tbsp thinly sliced scallions.

Add a lemon wedge to the box for squeezing just before eating. If packing for transport, place the reserved 2 tbs extra teriyaki sauce in a small leakproof container for reheating or pouring.