Salmon Teriyaki Bento Box Recipe

Rinse the sushi rice under cold water until the water runs mostly clear (about 6–8 rinses) to remove surface starch.

Combine rinsed rice and 2.2 cups water in a medium saucepan. Let sit 10–30 minutes if time allows for better texture.

Bring to a gentle boil over medium-high heat, then reduce heat to low, cover and simmer for 15 minutes without lifting the lid.

Remove from heat and let rest, covered, for 10 minutes to finish steaming.

Meanwhile, mix 1 tbsp rice vinegar, 1/2 tsp sugar and 1/4 tsp salt until dissolved. Gently fold seasoning into hot rice with a spatula, keeping grains intact. Keep covered and warm until assembly.

Pat salmon fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

In a small bowl, whisk together 6 tbsp soy sauce, 3 tbsp mirin, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp grated ginger and 1 tsp minced garlic until sugar dissolves.

Heat a large nonstick or stainless steel skillet over medium-high heat and add 2 tbsp vegetable oil. When shimmering, place salmon fillets skin-side up into the pan (gives a nicer sear on the flesh). Sear 2–3 minutes until golden; flip and reduce heat to medium.

Spoon about half of the prepared teriyaki sauce into the pan around the salmon and continue cooking 3–5 minutes, spooning sauce over the fish, until salmon reaches an internal temperature of 125–130°F (51–54°C) for medium-rare to medium (or longer to preferred doneness). Remove salmon to a plate and tent loosely with foil to rest.

Pour the remaining teriyaki sauce into the skillet. Bring to a gentle simmer over medium heat. Mix 1 tsp cornstarch with 2 tbsp cold water to make a slurry; stir into the simmering sauce to thicken, about 1 minute.

Stir 1/2 tsp sesame oil into the thickened sauce (optional). Return salmon to the skillet for a quick glaze, spooning sauce over each fillet for 30–45 seconds. Transfer salmon to a cutting board and let rest 1–2 minutes. Sprinkle toasted sesame seeds and sliced green onion over the fillets.

Prepare quick-pickled cucumber and carrot: In a small bowl, combine 2 tbsp rice vinegar, 1 tsp sugar and 1/4 tsp salt until dissolved. Add julienned carrot and thin cucumber slices, toss to coat, and let sit at least 10 minutes (can refrigerate up to 1 hour).

Cook edamame according to package instructions (usually boil or steam 3–5 minutes). Drain and toss with a pinch of salt.

Wilt spinach quickly: heat a nonstick skillet over medium heat, add spinach and cook, tossing, just until wilted (about 30–45 seconds). Remove from heat and toss with 1 tsp sesame oil and 1 tsp soy sauce. Set aside to cool slightly.

Divide warm seasoned rice evenly among 4 bento compartments or containers (about 1/2 cup cooked rice per serving if using additional sides; adjust to preference).

Place one glazed salmon fillet on top of or next to the rice in each box. If desired, cut each fillet into 2–3 bite-sized pieces for easier eating.

Arrange portions of pickled carrots and cucumbers, a small portion (about 1/4 cup) of edamame, and a handful of dressed spinach into remaining compartments.

Garnish with nori strips, pickled ginger, and a lemon wedge. If packing for later, allow all items to cool to near room temperature before sealing containers. Store in refrigerator and consume within 24 hours for best quality.