Sushi Bento Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water until the water runs clear (about 6–8 rinses). Drain and let sit 10 minutes. Combine rinsed rice and 2.25 cups water in a heavy pot with a tight-fitting lid or rice cooker. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover, and cook 15 minutes. Turn off heat and let rest, covered, for 10 minutes.

Prepare seasoning

While the rice cooks, combine 4 tbs rice vinegar, 2 tbs sugar, and 1 tsp salt in a small saucepan. Warm gently over low heat, stirring, until sugar dissolves (do not boil). Remove from heat and let cool to room temperature.

Season the rice

Transfer cooked rice to a wide shallow bowl or sushi oke (wooden tub) if available. Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using a cutting and fanning motion to mix while cooling. Fan rice or allow airflow to cool to slightly warm (body temperature). Cover loosely with a damp cloth and keep at room temperature until assembling (do not refrigerate).

Prepare fish and fillings

Slice sashimi-grade salmon into thin pieces for nigiri (about 1/4-inch thick, 2–3 inch long) or into long strips for rolls. Shred the imitation crab into bite-sized pieces. Julienne 1/2 cup seeded cucumber into thin sticks. Slice 1 avocado into thin slices and sprinkle lightly with lemon to prevent browning if desired.

Assemble nigiri (optional)

Wet your hands with water mixed with a splash of rice vinegar to prevent sticking. Take about 2 tablespoons of seasoned rice and form an oblong 2-inch rice ball using firm but gentle pressure. Dab a small amount of wasabi on one side of the rice (optional). Place a slice of salmon over rice, press gently to adhere. Repeat to make 6–8 nigiri.

Make simple maki rolls (optional)

Place a nori sheet shiny-side down on the bamboo mat wrapped in plastic. Spread a thin, even layer of rice over the nori leaving a 1-inch strip at the far edge. Sprinkle with toasted sesame seeds and scallions if desired. Lay a line of cucumber, crab, and avocado across the near edge of rice. Using the mat, roll away from you, pressing firmly but gently to shape a tight roll. Seal the far edge with a little water. Slice each roll into 6–8 pieces using a sharp, wet knife.

Plate sashimi and other toppings

Arrange remaining sliced salmon sashimi, crab, cucumber sticks, and avocado slices in the bento compartment for visual variety. Sprinkle scallions and toasted sesame seeds over items as desired.

In a small bowl, mix shredded crab with 3 tbs mayonnaise, 1 tsp Sriracha, 1 tsp rice vinegar, and 0.5 tsp sesame oil. Adjust seasoning to taste. Chill briefly (10–15 minutes) if time allows, then portion into the bento box.

Prepare tamago (if using store-bought, slice)

If using prepared tamago, slice into 6 pieces. If making at home, cook Japanese-style rolled omelette, cool slightly, and slice into rectangles. Place slices in the bento compartment.

Cook edamame

If using frozen edamame, bring lightly salted water to a boil, add edamame and cook 3–4 minutes until tender. Drain and toss with a pinch of salt. Place 1 cup in the bento box.

Steam spinach

Quickly steam 1 cup baby spinach for 30–60 seconds until wilted. Squeeze out excess water and season lightly with a drop of sesame oil and a pinch of salt. Place in a compartment and top with a sprinkle of toasted sesame seeds.

Garnish and condiments

Add pickled ginger, wasabi, and soy sauce containers or small ramekins to the bento. Arrange shiso leaves or salad greens and lemon wedges for color and freshness.

Arrange components into a bento box or divided container: 1 section with nigiri and/or maki slices, 1 section with seasoned crab salad, 1 section with tamago and edamame, and 1 section with spinach, pickled ginger, and garnishes. Keep soy sauce and wasabi separate to avoid sogginess. Cover and refrigerate if not eating within 30 minutes; consume within 24 hours for best quality (salmon sashimi best when fresh same day).