Sushi Bento Box Recipe

Rinse rice

Place 2 cups sushi rice in a fine-mesh sieve or bowl and rinse under cold water, swirling and changing water until it runs mostly clear (about 3–5 rinses). Drain 10 minutes.

Cook rice

Combine rinsed rice and 2.25 cups water in a rice cooker or a medium pot. If using a pot, bring to a simmer over medium-high, then reduce heat to low, cover tightly and cook 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Prepare sushi vinegar

While rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp salt in a small saucepan over low heat or microwave briefly, stirring until sugar dissolves. Do not boil; cool slightly.

Season rice

Transfer cooked rice to a wide shallow bowl or hangiri if available. Gently fold the vinegar mixture into the rice using a rice paddle or spatula in cutting motions to avoid smashing grains. Fan the rice as you fold to cool it to near room temperature and give a glossy finish (about 5–8 minutes). Cover with a damp cloth to keep warm.

Slice fish and avocado

Using a very sharp knife, thinly slice sashimi salmon and tuna across the grain into bite-sized pieces (about 1/8–1/4 inch thick). Slice avocado and brush with a tiny bit of lemon if desired to slow browning.

Julienne cucumber and shred crab

Remove seeds from cucumber if watery, cut into long matchsticks. Shred imitation crab into short pieces for California-style bites or mixed fillings.

Toast sesame seeds (optional)

In a small dry skillet over medium heat, toast 1 tbs sesame seeds, stirring, until fragrant and lightly golden, about 2 minutes. Remove from heat to cool.

Prep condiments

Portion 6 tbs soy sauce into small dipping bowls or compartments. Place 0.5 cup pickled ginger, 2 tsp wasabi, and sliced green onions in small containers for the bento.

Sushi rice bed

Portion the seasoned rice into compartments or molds for the bento: about 1 to 1.25 cups rice per serving, lightly press to shape but avoid packing too tightly.

Nigiri-style (optional)

If making nigiri, wet hands with water, take a small oval of rice (about 2 tbsp), gently press to shape, and top with a slice of salmon or tuna. Lightly press a small dab of wasabi between fish and rice if desired.

Sashimi & toppings

Arrange sliced salmon and tuna in a neat row or fan across a rice compartment. Lay avocado slices and cucumber julienne adjacent to fish. Sprinkle toasted sesame seeds and sliced green onions over avocado and crab pieces.

California-style bites (optional)

Mix shredded imitation crab with a small drizzle of soy sauce (about 1/2 tsp) and a few chopped green onions. Place atop rice or inside nori sheets to make mini hand-rolls.

Sides & garnish

Fill a compartment with 1 cup cooked edamame, sprinkle lightly with salt. Add 1 cup potato salad or mixed greens to another compartment. Garnish the box with pickled ginger, lemon wedges, and sprinkle furikake over any exposed rice if using.

Serve the bento chilled or at room temperature. Provide soy sauce, wasabi and pickled ginger alongside. Eat sashimi immediately; consume within the same day for freshness.