Ingredients

  • 200g cooked sushi rice Short-grain, seasoned
  • 200g salmon fillet Skin-on, omega-3 rich
  • 2 eggs For tamagoyaki
  • 1 tbsp mirin Sweet rice wine
  • 1 tsp soy sauce Low-sodium preferred
  • 100g pickled vegetables Daikon, carrot, cucumber
  • 50g edamame beans Shelled, cooked
  • 1 sheet nori seaweed Iodine, minerals
  • Sesame seeds Garnish
  • Cooking oil For salmon and egg

Method

  1. Prepare sushi rice according to package directions. Season with rice vinegar, salt, and a touch of sugar whilst warm. Allow to cool to room temperature.
  2. Make tamagoyaki: whisk eggs with mirin and soy sauce. Heat a small non-stick pan with oil. Pour in thin layer of egg, roll when set, push to one side. Repeat with remaining egg mixture, rolling into previous layer. Cool and slice.
  3. Pat salmon dry. Season with salt. Heat oil in a pan over medium-high heat. Cook salmon skin-side down for 4 minutes, then flip and cook 3 minutes more. Internal temp should reach 63°C. Flake into large pieces.
  4. Prepare pickled vegetables: thinly slice daikon, carrot, and cucumber. Lightly pickle in rice vinegar with a pinch of salt and sugar for at least 15 minutes.
  5. Blanch edamame in boiling water for 2-3 minutes. Drain and season with sea salt.
  6. Assemble bento boxes: divide rice between two compartments. Add salmon, tamagoyaki, pickled vegetables, and edamame to separate sections. Garnish with torn nori and sesame seeds.
  7. Serve immediately or refrigerate for meal prep. Consume within 24 hours for optimal freshness.