Sashimi Bento Box Recipe

Slice and plate sashimi

Keep fish cold until ready. Using a very sharp, wet knife, slice each sashimi piece into serving-size slices (typical sashimi cut about 1/4"–1/3" thick). Arrange 6 pieces attractively on a bed of julienned daikon with shiso leaves or microgreens. Lightly squeeze the lemon half over the fish just before serving.

Place soy sauce, wasabi and pickled ginger in small serving containers to accompany the sashimi.

Prepare sushi rice

If not already seasoned, warm 1 cup cooked sushi rice briefly and fold in 1 tsp rice vinegar, then let cool to near room temperature.

Assemble roll

Lay half a nori sheet shiny side down on a bamboo mat (or plastic wrap). Spread the prepared rice evenly over the nori leaving a 1/2" border at the top edge. Lightly sprinkle toasted sesame seeds on the rice if desired. Flip the nori so rice faces down (inside-out roll). Mix shredded crab with 1 tsp mayonnaise. Place crab mixture in a line along the bottom edge of the nori, add cucumber julienne and avocado slices. Use the mat to roll tightly, sealing the top edge with a little water. With a sharp, wet knife, cut the roll into 4 even pieces. Wipe knife between cuts for clean slices.

Make filling

In a bowl, combine finely chopped shrimp, ground pork (if using), green onion, grated ginger, 1 tsp soy sauce, 1/2 tsp sesame oil and 1 tsp cornstarch. Mix until slightly sticky and well combined.

Form shumai

Place 1 wonton wrapper on your palm. Spoon about 1 tablespoon of filling into the center. Gather the edges up around the filling, leaving the top exposed, and gently press to form a compact cup. Repeat for remaining wrappers to make 4 shumai.

Steam or pan-finish

Option A — Steam: Arrange shumai in a lightly oiled steamer basket lined with parchment or cabbage leaves. Steam over simmering water for 6–7 minutes until shrimp is opaque and filling is cooked through. Option B — Pan-finish (for a slightly crisp bottom): Heat 1 tsp frying oil in a nonstick pan over medium-high. Place shumai in pan and cook 1 minute to brown bottoms, then add 2 tbs water and cover immediately; steam in pan 4–5 minutes until cooked. Drizzle 1/4 tsp sesame oil over cooked shumai before serving.

Cook egg

Heat 1 tbsp vegetable oil in a nonstick skillet or wok over medium-high heat. Pour in beaten egg and scramble quickly until just set. Transfer egg to a plate and set aside.

Fry vegetables and rice

Add a little more oil if needed. Sauté diced carrot and peas for 1–2 minutes until warmed. Add day-old rice and break up any clumps. Stir-fry until rice is heated through and beginning to lightly brown in spots, about 3–4 minutes.

Season and finish

Return scrambled egg to the pan, add 1 tsp soy sauce, 1 tbsp sliced green onion, 1/4 tsp salt and pepper to taste. Toss to combine and heat through. Remove from heat.

Arrange components in the bento box: place the sashimi section with daikon bed and condiments; position the 4-piece California roll in its compartment; place 4 shumai next to a small dipping area; scoop a portion of fried rice into its compartment. Add pickled ginger beside sashimi and extra lemon wedge if desired.

Final checks: ensure soy sauce and wasabi are in small containers, shumai are warm, and sashimi is chilled. Serve immediately.