Sashimi Bento Recipe

Keep fish well chilled. Using a very sharp long knife, slice salmon into 4 equal sashimi slices about 1/4 inch (6 mm) thick and tuna into 4 equal slices. Slice with a single smooth motion, pulling the knife toward you to avoid tearing.

Arrange 2 slices salmon and 2 slices tuna on the bento sashimi compartment (each type grouped). Place a small mound of pickled ginger and a dab of wasabi beside the fish. Serve with soy sauce in a small dipping dish.

If rice is not already prepared: cook short-grain sushi rice according to package; while hot, fold in rice vinegar seasoning (45 ml) and fan to cool to slightly warm.

Wet your hands with water mixed with a pinch of salt to prevent sticking. Divide the seasoned rice into 3 portions (about 30 g each). Shape each portion into an oblong nigiri mound.

To assemble nigiri: place a very small smear of wasabi on top center of each rice mound. Lay one slice of salmon on one rice piece, one slice of tuna on the second, and place the butterflied cooked ebi over the third, pressing gently so fish adheres to rice. Trim tails or excess as needed.

Set the three nigiri in the bento compartment near sashimi. Provide soy sauce for dipping.

Spread a bamboo mat; place plastic wrap over it (optional). Put the nori sheet shiny side down on the mat.

With wet fingers, spread about 1 cup of cooked sushi rice evenly across the nori leaving a 1 cm border at the top edge. Sprinkle a little toasted sesame seed if desired.

Flip the nori so rice faces down (inside-out roll). On the exposed nori side, arrange shredded crab, cucumber julienne and avocado slices in a line across the center. Add a drizzle (about 2 tsp) of spicy mayo and sprinkle tenkasu (tempura crumbs) for crunch and masago if using.

Using the mat, roll firmly away from you to form a tight cylinder, sealing the top edge with a little water. Let rest seam-side down for 1 minute.

Slice the roll into 6–8 pieces with a very sharp wet knife. Place the roll pieces in the bento. If you like, top each slice with a small dollop of spicy mayo and a pinch of masago.

Make filling: combine ground pork, chopped cabbage, green onion, soy sauce (1 tsp), sesame oil (1/2 tsp) and grated ginger in a bowl. Mix until cohesive.

Place a teaspoon of filling in the center of each gyoza wrapper. Moisten wrapper edge with water, fold in half and pleat/seal edges to form dumplings.

Heat a nonstick skillet over medium-high heat and add 2 tbs vegetable oil. Place gyoza flat-side down and fry 1–2 minutes until bottoms are golden.

Add 2 tbs water to the pan and immediately cover to steam for 3 minutes or until filling is cooked through. Remove cover and let any remaining water evaporate; if desired add 1 tbs oil and fry briefly to re-crisp bottoms.

Alternatively, for fully deep-fried texture: heat oil to 170–180°C and deep fry gyoza 2–3 minutes until crisp and golden. Drain on paper towel.

Serve 3 gyoza in the bento with 30 ml dipping sauce (soy + rice vinegar + chili oil).

Combine mixed greens, halved cherry tomatoes, cucumber slices and julienned carrot in a small bowl. Toss gently with 2 tbs sesame or ginger dressing just before packing to keep leaves crisp.

Place salad in its compartment or a small container within the bento.

Arrange each component neatly in the bento box: sashimi (2 salmon + 2 tuna), nigiri (1 salmon, 1 tuna, 1 ebi), 6–8 slices of dynamite roll, 3 fried gyoza, and the salad portion.

Add lemon wedges and sprinkle toasted sesame seeds over salad and dynamite roll if desired. Pack small containers of soy sauce and gyoza dipping sauce. Keep sashimi chilled until serving.