Sushi Bento Box Recipe

Prepare Sushi Rice

If not already prepared, cook short-grain sushi rice according to package instructions (typically 1 cup rice to 1.1–1.2 cups water). While hot, fold in rice vinegar seasoning (2 tbs), sugar (1 tsp) and salt (1 tsp) until evenly mixed. Fan rice to cool to slightly warm. Keep covered with a damp cloth.

Shape Nigiri

Wet hands with water mixed with a little rice vinegar to prevent sticking. Form five small oval rice mounds (about 2 tablespoons rice each). Press gently to compact but keep light texture.

Place a small dab of wasabi on top of each rice mound. Lay slices of tuna, salmon, yellowtail, shrimp (butterflied), and tamago over five separate rice mounds to make 5 pieces total. For shrimp nigiri, warm shrimp slightly in boiling water for 20–30 seconds if using raw-cooked shrimp, then chill before placing.

Plate nigiri with pickled ginger and a small dollop of wasabi. Keep chilled until serving (no more than 1 hour at cool temperature).

Prepare Filling

Toss shredded imitation crab with 1 tbs mayonnaise until lightly coated. Prepare avocado slices and julienned cucumber. Have toasted sesame seeds ready.

Assemble Rolls

Place a sushi mat covered in plastic wrap. On a half-sheet nori (shiny side down), spread about 1/2 cup seasoned sushi rice evenly, leaving a 1/2 inch strip at the top edge. Sprinkle toasted sesame seeds over rice. Flip the nori so rice faces down on the plastic/plastic-lined mat (inside-out roll).

Arrange crab mixture, avocado slices and cucumber along the bottom edge of the nori. Using the mat, roll firmly away from you to form a tight log. Seal with a little water on the top nori edge. Chill briefly (5 minutes) to set, then slice the log into 4 pieces using a sharp wet knife for clean cuts.

Plate 4 pieces and garnish with extra sesame seeds. Serve with soy sauce for dipping.

Make Filling

In a bowl, combine finely chopped raw shrimp (6 oz), ground pork (1 oz if using), chopped shiitake, green onion, 1 tsp soy sauce, 1/2 tsp sesame oil, 1 tsp cornstarch, grated ginger and 1/4 tsp salt. Mix until sticky and cohesive (use a food processor for a smoother texture if desired).

Fill Wrappers

Place a teaspoon of filling in the center of each round wonton wrapper. Gather the wrapper up around the filling, leaving the top exposed, and gently press the filling down to form a cup-shaped shumai. Repeat for 4 pieces.

Steam

Line a steamer basket with parchment or cabbage leaves to prevent sticking. Place shumai spaced apart. Steam over simmering water for 6–8 minutes (internal temperature 145°F / 63°C) until wrappers are tender and filling is opaque and cooked. Remove and let rest 1 minute.

Serve shumai warm alongside soy sauce or a chili-garlic dipping sauce.

Prep Ingredients

Ensure rice is cold and separated. Beat egg and have vegetables diced and scallion sliced.

Cook Eggs

Heat 1 tbs 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 bowl and set aside.

Stir-Fry Vegetables

Add remaining 1/2 tbs oil (or use the same pan) and stir-fry diced carrot for about 1 minute until slightly softened. Add peas and cook 30 seconds.

Fry Rice

Add chilled rice to the pan, breaking up any clumps. Stir-fry 2–3 minutes until heated through and some grains get lightly toasted. Return scrambled egg to pan and mix.

Season with 1 tsp soy sauce, 1/2 tsp sesame oil, 1/4 tsp salt and a pinch (1/8 tsp) white pepper. Stir in sliced scallion, adjust seasoning to taste, then remove from heat. Keep warm for plating.

Arrange components in a bento-style box: place fried rice portion in one compartment, put 4 pieces of California roll in another, place 4 steamed shrimp shumai in a small compartment, and set the 5-piece chef-select sushi assortment prominently. Add pickled ginger, wasabi and small containers of soy sauce. Sprinkle a little toasted sesame seed on the California roll and a small pinch on fried rice if desired.

Serve immediately. Keep raw fish chilled and consume within 1–2 hours if kept at cool temperatures; refrigerate any leftovers promptly.