Special Roll Bento Box Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, swirling until water runs nearly clear (about 3–4 minutes). Drain well. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 18 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice rests, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan over low heat just until sugar dissolves (do not boil). Transfer cooked rice to a large shallow bowl (preferably wooden sushi-oke). Gently fold the seasoned vinegar into the rice with a wooden paddle or spatula using cutting and fanning motions to cool the rice to about body temperature. Cover with a damp towel and keep at room temperature until assembly.

Prepare fillings: slice the salmon into long 1/4-inch strips suitable for rolling. Shred or break crab into bite-size strands. Julienne cucumber and slice avocado. Mix 3 tbs mayonnaise with 1 tsp Sriracha (or omit Sriracha) to make a spicy crab mayo; stir the shredded crab and 1 tbs of the mayo together. Reserve remaining mayo for topping.

Lay a bamboo sushi mat on a work surface and cover with plastic wrap. Place one nori sheet shiny side down on the mat. With wet hands, spread about 1/2 cup of sushi rice evenly over the nori leaving a 1-inch strip at the far edge uncovered.

On the rice (centered horizontally, near the edge closest to you) place: a 1/4 of the salmon strips (about 2 oz), 2 tbsp of the spicy crab mixture, a few cucumber julienne, a couple slices of avocado and a sprinkle of green onion. Do not overfill; leave room to roll.

Using the mat, lift the near edge of the nori and roll away from you, tucking the fillings in as you go. Press gently to form a tight cylinder. Roll until the seam closes; use a little water on the exposed nori edge to seal if necessary. Repeat to make 4 rolls.

Place each roll seam-side down and, using a sharp wet knife, slice each roll into 6–8 pieces (for maki or uramaki as preferred). If making an inside-out (uramaki) roll, invert steps: place rice on plastic-wrapped mat, nori on rice, fillings on nori, then roll so rice is outer — finish by pressing rice against tempura flakes and toasted sesame seeds to adhere.

Arrange roll pieces on a plate or bento compartment. Drizzle 3 tbs unagi sauce over the top and dot with the prepared spicy mayo. Sprinkle 2 tbs masago and 1/2 cup tempura flakes over rolls for crunch. Finish with 1 tsp toasted sesame seeds and extra sliced green onion if desired.

In the bento box compartments, place a small mound (about 1/4 cup) of pickled ginger, a small container of soy sauce with 1 tsp wasabi on the side (or wasabi mixed into soy to taste), and 1 cup steamed edamame. Add 1 cup mixed salad greens with a lemon wedge. Arrange the sliced rolls neatly in the main compartment so toppings remain intact.

Serve immediately at room temperature. If packing for later, keep sauces separate and refrigerate; consume within 6–8 hours for best texture when chilled, or up to 24 hours if kept cold. Best enjoyed within the same day.

Tips: Keep hands moist when handling sushi rice to prevent sticking. Use a very sharp knife and wipe it clean between cuts for tidy slices. For a special roll variation, sear the top of the salmon slices briefly with a kitchen torch or lightly brush with mayonnaise and torch for a smoky finish.