Salmon Teriyaki Bento Recipe
Pan seared Salmon with Teriyaki sauce. Served with side of white rice, seasonal vegetable, fruit and salad. (GF)
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Ingredients
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MAINS
Method
MAINS
- 1
Prepare the Rice
Start by rinsing the white rice under cold water until the water runs clear. This helps remove excess starch.
- 2
In a medium pot, combine 2 cups of rinsed rice with 4 cups of water. Bring to a boil over high heat.
- 3
Once boiling, reduce the heat to low, cover, and let it simmer for 18-20 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 4
Prepare the Teriyaki Sauce
In a small saucepan, combine the soy sauce, mirin, brown sugar, sesame oil, cornstarch, and water.
- 5
Heat over medium heat, stirring constantly until the sauce thickens, approximately 5-7 minutes. Remove from heat and set aside.
- 6
Cook the Salmon
Season the salmon fillets with salt and pepper to taste.
- 7
Heat a large skillet over medium-high heat and add a drizzle of sesame oil.
- 8
Once hot, place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes.
- 9
Carefully flip the salmon and cook for an additional 3-4 minutes or until cooked through.
- 10
Pour the prepared teriyaki sauce over the salmon and cook for an additional 1-2 minutes to glaze.
- 11
Prepare the Vegetables and Salad
While the salmon is cooking, steam or sauté the seasonal vegetables until tender-crisp.
- 12
In a bowl, toss the salad greens with cherry tomatoes. You can add your choice of dressing if desired.
- 13
Assemble the Bento
In a bento box or plate, serve a portion of white rice, the glazed salmon, seasonal vegetables, a cup of sliced fruits, and the salad.