Sashimi Bento Box Recipe

Chill and prepare fish

Keep the sushi-grade fish chilled until ready to slice. Using a very sharp long-blade knife (sashimi or yanagiba if available), cut the fish against the grain into 1/4-inch to 1/2-inch thick slices. For salmon and tuna aim for uniform pieces about 2–3 inches long. If using yellowtail, slice slightly thicker (about 3/8 inch). Pat slices dry with paper towel and arrange on a chilled plate separated by shiso leaves or plastic wrap to prevent sticking.

Portion the sashimi into bento compartments: 6–8 slices of salmon, 4–6 slices of tuna, and 3–4 slices of yellowtail (if using). Place small mounds of pickled ginger and a pea-sized dollop of wasabi in the sashimi compartment.

Rinse and cook rice

Rinse the sushi rice under cold water until the water runs mostly clear (3–4 rinses). Drain and add to a rice cooker with 240 ml water (adjust per your rice cooker). If using stovetop, combine rice and water in a pot, bring to a boil, then reduce to low, cover and simmer 12–15 minutes until water is absorbed. Let sit covered for 10 minutes off heat.

Season sushi rice

While rice rests, warm rice vinegar, sugar and salt in a small saucepan (do not boil) just until sugar dissolves. Transfer rice to a wide bowl, gently fold in the vinegar mixture with a rice paddle or wooden spoon using cutting and fanning motions to cool the rice quickly and produce a glossy texture. Allow rice to reach near room temperature. Sprinkle toasted sesame seeds and gently mix.

Portion rice into the bento: about 1 cup cooked sushi rice per serving (use 2 cups uncooked to make ~4 cups cooked). Shape rice into a compact mound or use a rice container/section in the bento.

Prepare cucumber and daikon

Thinly slice cucumber into half-moons or matchsticks and julienne the daikon. Lightly salt the cucumber slices and let them sit 5 minutes, then pat dry to remove excess moisture.

Prepare avocado

Slice the avocado in half, remove pit, peel and slice into 6–8 thin slices. Lightly brush with 1 tsp neutral oil and a few drops of lemon to prevent browning.

Warm or chill edamame according to package directions; if frozen, boil for 3–4 minutes then cool. Arrange mixed greens, cucumber, daikon, avocado slices and edamame into separate sections of the bento so flavors don’t mix.

Combine soy sauce and mirin in a small dipping dish. If using ponzu, offer as an alternative dipping sauce in a separate small container. Place small sauce containers in the bento to keep rice and sashimi from getting soggy.

Cut the toasted nori sheet into thin ribbons and sprinkle toasted sesame seeds and thinly sliced scallions over rice or around the sashimi. Drizzle 1/2 tsp sesame oil over mixed greens or avocado if desired. Add lemon wedges to the box for optional squeezing over the fish.

Assemble the bento box: arrange rice, sashimi, and sides neatly in compartments. Keep sauces sealed until ready to eat. Serve chilled, within the same day, ideally within 6–8 hours when kept refrigerated; consume sashimi promptly for safety.