Lunch Bento Box Recipe

Prepare sushi rice

If rice is not cooked, rinse 0.5 cup uncooked short-grain rice until water runs clear and cook with 0.6 cup water. While warm, fold in 2 tbs rice vinegar seasoning (mix rice vinegar + sugar + salt). Cool rice to near room temperature.

Place half a nori sheet (shiny side down) on a bamboo mat lined with plastic. Wet hands to prevent sticking, spread 1 cup sushi rice evenly over the nori leaving a 1/2-inch top edge. Sprinkle toasted sesame seeds over rice if desired.

Turn the nori so rice is facing down. Across the center, arrange shredded crab (2 oz mixed with 1 tsp mayo), 1/4 avocado sliced, and julienned cucumber (about 1 inch worth).

Using the mat, roll tightly away from you to form a cylinder. Seal edge with a little water. Using a sharp, wet knife, cut into 4 equal pieces. Plate with soy sauce, wasabi and pickled ginger.

Prepare oil: pour vegetable oil into a medium pot to 2–3 inches deep. Heat to 350–360°F (175–180°C). If you don't have a thermometer, test with a small bit of batter — it should sizzle and rise immediately.

Prepare shrimp: pat shrimp dry, make 3 shallow diagonal cuts on the underside to prevent curling, lightly dust with 2 tsp all-purpose flour and shake off excess.

Prepare vegetables: slice sweet potato and zucchini thinly (about 1/8"). Pat dry.

Make batter: in a chilled bowl, combine 0.5 cup tempura or cake flour and 1 tsp cornstarch. Add 0.5 cup ice-cold water and 2 ice cubes, mixing with chopsticks or fork briefly — leave it slightly lumpy and cold; do not overmix.

Fry: dredge shrimp and vegetables briefly in a light dusting of flour, then dip into the batter and immediately fry in hot oil in small batches. Fry shrimp 2–3 minutes until pale golden and cooked through; fry thin vegetables 1–2 minutes until crisp and lightly golden. Keep tempura on a wire rack or paper towel-lined tray to drain.

Serve with 3 tbs tempura dipping sauce (ten-tsuyu) and optional grated daikon.

Preheat oven broiler to high (or preheat oven to 425°F/220°C for baking). Pat the 6 oz salmon fillet dry.

Make miso glaze: in a small bowl, mix 1 tbs white miso paste, 1 tsp mirin, 0.5 tsp soy sauce, 1 tsp sake (optional), 0.5 tsp sugar, and 0.5 tsp neutral oil until smooth.

Brush glaze over the flesh of the salmon. Let sit 10 minutes to absorb flavors. Place salmon skin-side down on a foil-lined baking tray.

Broil: place under the broiler about 4–6 inches from heat for 6–8 minutes until glaze is caramelized and salmon is cooked to medium (internal temp ~125–130°F). If baking at 425°F, cook 10–12 minutes and finish with 1–2 minutes broil if desired.

Remove and rest 2 minutes. Serve with a lemon wedge.

Warm 1 cup prepared dashi in a small saucepan over medium heat until steaming but not boiling.

Place 1 tsp miso paste in a small ladle or bowl. Add a little hot dashi and whisk to dissolve the miso (to prevent lumps). Return dissolved miso to the pot. Do not boil after adding miso.

Add 0.25 cup silken tofu cubes and 1 tsp rehydrated wakame. Heat gently for 1–2 minutes to warm through.

Ladle into a bowl and garnish with sliced scallion.

If not cooked already, rinse 0.5 cup short-grain rice until water runs clear. Combine with 0.6 cup water in a small pot, bring to a boil, then reduce to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes. Fluff with rice paddle and portion into bento compartment. Sprinkle 0.5 tsp furikake if desired.

Arrange components in a bento box or on a plate: place steamed rice in one compartment, miso salmon fillet in another, 4 pieces of California roll arranged neatly, and 4 pieces of shrimp/vegetable tempura in another compartment. Add a small bowl or cup of miso soup on the side.

Garnish with pickled ginger, lemon wedge, and small dishes of soy sauce/wasabi/ten-tsuyu for dipping. Serve immediately while tempura is hot and salmon is warm.