Bento Recipe

Rinse and cook rice

Rinse 1 cup Japanese short-grain rice under cold water until the rinse runs clear (about 3–4 changes). Drain and combine with 1.1 cups water in a small saucepan or rice cooker. If using a saucepan, bring to a gentle boil, cover, reduce heat to low and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, stir together 1 tsp rice vinegar, 1/2 tsp sugar and 1/8 tsp salt until dissolved. Gently fold seasoning into cooked rice with a rice paddle or spatula. Keep covered and warm.

Make teriyaki glaze

In a small bowl combine 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 1 tsp brown sugar, 1 tsp grated ginger and 1 tsp minced garlic. Whisk until sugar dissolves. Reserve 2 tbs of the mixture for finishing the cooked protein; set aside. This mixture will be used as a marinade and pan glaze. Add 1 tsp sesame oil and a pinch of black pepper and salt to taste.

Season and sear salmon

Pat salmon dry and lightly salt and pepper both sides. Heat 1 tbs vegetable oil in a nonstick or stainless pan over medium-high. Place salmon skin-side down and press gently to keep contact. Cook 3–4 minutes until skin is crisp. Flip and cook 1–2 minutes until just opaque about two-thirds up the side.

Glaze salmon

Reduce heat to medium-low, pour 1–2 tbs reserved teriyaki glaze into the pan and spoon over salmon for 30–60 seconds to caramelize slightly. Remove to a plate and rest 2 minutes. Finish with a lemon wedge and a sprinkle of toasted sesame seeds and scallions.

Marinate chicken

If using chicken, score the surface lightly and marinate in 2–3 tbs of the teriyaki mixture for 10–30 minutes (or up to 2 hours in the fridge).

Cook chicken

Heat 1 tbs vegetable oil in a skillet over medium-high. Add chicken, skin-side down if present, and cook 4–5 minutes until golden. Flip and cook 4–5 minutes until internal temperature reaches 165°F (74°C).

Glaze chicken

Lower heat to medium, add reserved 2 tbs glaze and simmer 1–2 minutes, spooning the glaze over the chicken until it thickens and coats. Remove and slice. Sprinkle with sesame seeds and scallions.

Prepare tofu

Press firm tofu for 15–30 minutes to remove excess moisture, then cut into a 1/2-inch thick slab or 4–6 cubes. Lightly dust with a pinch of salt and pepper (optional).

Pan-fry and glaze tofu

Heat 1 tbs vegetable oil in a nonstick skillet over medium-high. Add tofu and fry until golden on both sides, 3–4 minutes per side. Pour reserved 2 tbs teriyaki glaze into the pan and cook 30–60 seconds, spooning glaze to coat the tofu. Remove and garnish with sesame seeds and scallions.

Steam broccoli

Steam broccoli florets 3–4 minutes until bright green and tender-crisp. Immediately plunge into cold water or run under cold water to stop cooking (keeps color). Drain well.

Prepare carrots and cucumber

Julienne the carrot or use a peeler to make ribbons; thinly slice cucumber. Toss carrots and cucumber with a small pinch of salt and 1/2 tsp rice vinegar if desired for a light quick pickle, then drain excess liquid.

Assemble pickles

If using pickled daikon or takuan, slice thinly and set aside for the bento.

Portion rice

Fluff the seasoned rice and portion into one compartment or central section of the bento box (about 3/4 cup cooked rice). Sprinkle with furikake or toasted sesame seeds as desired.

Add protein and sides

Place your chosen protein (salmon, teriyaki chicken, or glazed tofu) beside the rice. Add steamed broccoli, carrots, cucumber, and pickled daikon into separate compartments to keep flavors distinct.

Garnish and serve

Garnish protein with scallions and extra sesame seeds, add a lemon or lime wedge if using salmon. Close bento or serve immediately. If packing to go, let everything cool to near room temperature before closing to avoid condensation.