Japanese Bento Box with Onigiri, Grilled Salmon, Soft-Boiled Egg, and Pickled Vegetables
Ingredients:
For the Onigiri (Rice Balls):
2 cups sushi rice (short-grain rice)
2 1/2 cups water
1 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon salt
2 sheets of nori (seaweed), cut into strips
For the Grilled Salmon:
2 salmon fillets (skin on or off, your preference)
1 tablespoon soy sauce
1 tablespoon mirin (or honey)
1 teaspoon sesame oil
1 teaspoon grated ginger (optional)
1 teaspoon sesame seeds (optional for garnish)
For the Soft-Boiled Eggs:
2 large eggs
Salt (for boiling water)
For the Pickled Vegetables:
1/2 cup cucumber, sliced thinly
1/4 cup rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon sesame seeds (optional)
Instructions:
Prepare the Sushi Rice:
Rinse the sushi rice thoroughly under cold water until the water runs clear.
Combine the rice and water in a pot and bring to a boil. Reduce the heat, cover, and simmer for about 15-20 minutes, or until the water is absorbed and the rice is tender.
Once cooked, remove from heat and let it sit, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice while it’s still warm, then let the rice cool slightly.
Make the Onigiri (Rice Balls):
Wet your hands with a bit of water and take a portion of the sushi rice (about 1/4 cup).
Shape it into a triangular or round ball.
Wrap a small strip of nori around each rice ball. Set aside.
Grill the Salmon:
Preheat a grill or grill pan over medium heat.
In a small bowl, mix soy sauce, mirin, sesame oil, and grated ginger (if using).
Brush the salmon fillets with the marinade and grill for about 4-5 minutes per side, or until the fish is cooked through and slightly charred on the outside.
Remove from the grill and set aside.
Prepare the Soft-Boiled Eggs:
Bring a pot of water to a boil and add a pinch of salt.
Gently lower the eggs into the boiling water and cook for 6-7 minutes for soft-boiled eggs with a runny yolk.
Once cooked, remove the eggs and place them in an ice bath or run under cold water to stop the cooking process.
Peel the eggs and set them aside.
Pickle the Vegetables:
In a bowl, mix rice vinegar, sugar, and salt until the sugar dissolves.
Add the sliced cucumber to the vinegar mixture and let it marinate for about 15-20 minutes. Sprinkle sesame seeds on top for added flavor (optional).
Assemble the Bento Box:
Place the onigiri (rice balls) in the bento box.
Add the grilled salmon fillet beside the rice balls.
Add the soft-boiled egg and pickled vegetables to the box.
Garnish with a few extra herbs or sesame seeds if desired.
Serve:
Pack the bento box for lunch or serve it immediately for a delicious, well-rounded meal.
This Japanese-inspired bento box is perfect for lunch or a light dinner. It includes a variety of textures and flavors, from the warm and sticky rice to the crispy salmon and tangy pickled vegetables. Enjoy!