Lunch Box Recipe

Season rice

If using freshly cooked sushi rice, fold in 1 tsp sushi vinegar into 1/2 cup warm sushi rice and let cool to hand temperature (slightly warm).

Form rice balls

Wet hands with water mixed with a little rice vinegar to prevent sticking. Take about 2 tablespoons of rice and shape into an oblong mound (nigiri) with a gentle but firm squeeze. Make three mounds.

Assemble nigiri

Smear a tiny dab (about 1/4 tsp) of wasabi on top of each rice mound, then place one slice of fish over each. Lightly press fish to adhere. Arrange on the lunch box and serve with soy sauce.

Using a very sharp knife, slice sashimi-grade fish across the grain into three even slices about 1/4-inch thick. Fan over a small bed of julienned daikon and place shiso leaf or microgreens beside the fish. Keep chilled until serving.

Prepare rice & nori

Spread 3/4 cup cooked sushi rice onto a plastic-wrapped bamboo mat. Place half a nori sheet (shiny side down) on the mat. Lightly moisten hands and evenly press rice to cover the nori, leaving a 1/2-inch strip at the top edge.

Fill and roll

Flip the nori so rice faces out (inside-out roll). Sprinkle toasted sesame seeds on the rice. On the exposed nori side, arrange shredded imitation crab mixed with 1 tsp mayonnaise, avocado slices, and cucumber juliennes in a horizontal line near the bottom edge. Using the mat, roll firmly to form a tight log.

Cut & plate

Using a very sharp, wet knife, cut the roll into four equal pieces. Wipe the knife between cuts for clean slices. Arrange in the lunch box beside nigiri and sashimi.

Make filling

In a bowl, combine 3 oz ground pork, 1 tbsp finely chopped green onion, 1/4 tsp minced garlic, 1/4 tsp grated ginger, 1/2 tsp soy sauce, and 1/4 tsp sesame oil. Mix until combined and slightly sticky.

Wrap dumplings

Place about 1 teaspoon of filling in the center of each gyoza wrapper. Moisten the wrapper edge with water, fold over, and pleat or press to seal. Make three dumplings.

Pan-fry (potsticker method)

Heat 2 tbsp vegetable oil in a nonstick skillet over medium-high heat. Place dumplings flat-side down and cook until bottoms are golden brown, about 2 minutes. Add 2 tbsp water to the pan and immediately cover. Steam for 3–4 minutes until filling is cooked through and wrappers are tender. Remove lid and cook 30–60 seconds to re-crisp the bottoms. Transfer to the lunch box.

Place 1/2 cup cooked short-grain Japanese rice into a small compartment of the lunch box. Keep covered so it stays warm. If reheating, steam briefly or microwave covered for 20–30 seconds with a splash of water.

Miso soup

Prepare 1 cup miso soup according to package or recipe and ladle into a small insulated container to include with the lunch box.

Mixed green salad

Assemble mixed greens and vegetables. Dress lightly with ginger dressing just before serving or pack dressing separately.

Tempura vegetables

Prepare tempura batter, dip 2 pieces of vegetables (e.g., sweet potato, zucchini) and fry until crisp. Drain on paper towel and allow to cool slightly before packing.

Add 1 tbsp pickled ginger, a small packet or 1 tsp extra wasabi, and 2 tbsp soy sauce in small containers. Arrange all items neatly in the lunch box so flavors remain separate until eaten.