Do you want to add a little twist to your weekend plan? A sushi lover like you would love the Japanese’s very own bento box.

Bento boxes were traditional Japanese food boxes that had rice inside a wooden box. They were easy to carry and were kept simple. Over the years, the style has changed into something entirely new. The bento boxes are unique and have different dishes to serve every need.

Bento boxes are easy to make and have an artistic image that gives of Japanese culture vibe. The food inside is traditional and unique as compared to the other lunch boxes.

Now, how would you make a bento box? And what about sushi? Well, we got you covered. You can order healthy food delivery on normal days and have an adventure with your cooking skills in your kitchen on weekends.

 

SUSHI BENTO BOX

The bento box has a traditional ratio that is followed when making it. The ratio is four-part rice, brown or white, rice is also replaceable with noodles. The rest is three-part meat and other two parts of vegetables.

The bento box we’re making would take less than an hour to make but it is incredibly worth it to enjoy it with your family and loved ones. The main ingredients this would need would be sushi rice as the main item, top it off with your favorite sushi fish, for sustaining flavor we added omelet and finally vegetables.

So, the following are the ingredients in detail. The amount is based around 2 people, so add more items if you’re planning to serve more people.

 

 

INGREDIENTS

 

SUSHI RICE

 

  • 100 g sushi rice
  • 2 dl water
  • 1 tbsp. rice vinegar
  • 1 tsp toasted sesame oil
  • ½ tsp salt

 

 

OMELETS

 

  • 2eggs
  • 1 tbsp. soy sauce
  • 1 tsp rice vinegar
  • ½ tbsp. peanut oil

 

FISH

 

  • 1organic lemon
  • ½ tbsp. toasted sesame oil
  • 3 tbsp. soy sauce
  • 2 tbsp. honey
  • 200 salmon fillets without skin
  • oil for frying

 

VEGETABLES

 

  • 1broccoli (approx. 120 g)
  • 1carrot
  • oil for frying
  • ½lime
  • 1 tbsp. coriander leaves
  • 20g preserved ginger

 

 

INSTRUCTIONS

 

  • Add the rice and water to a pan and convey it to the boil. Reduce the warmth, simmer the rice during a covered pan on a coffee heat for approx. 10 mins., cut the ring and permit the rice to soak up the liquid for approx. 15 mins., don’t remove the lid.
  • Transfer the rice to a bowl, add vinegar, vegetable oil, and salt, fluff with a fork, and allow to chill slightly.

 

  • Mix the egg, soy, and rice vinegar.
  • Heat the oil during a small non-stick frypan. Pour the maximum amount of batter into the pan because it takes to form omelets of approx. 15 cm in diameter. As soon as the underside is cooked, it separates from the pan. Turn the omelet, and finish cooking.
  • Spread the rice within the middle of the omelet, roll up.

 

  • Grate the lemon peel and squeeze 1 tbsp. of juice, mix with vegetable oil, soy, and honey.
  • Coat the salmon with ½ tbsp. of sauce. Put aside the rest of the sauce.
  • Heat the oil during a non-stick frypan and fry the salmon for approx. 3 mins. On all sides, remove from the pan and drizzle with 2 tbsp. of the reserved sauce.

 

  • Cut the broccoli into florets, peel the stem and dig slices approx. 1 cm thick. Finely slice the carrots.
  • Heat the oil within the same frypan. Fry the broccoli and carrots for approx. 5 mins. Add the remaining sauce.
  • Squeeze ½ lime.
  • Omelets, fish, and vegetables all have to be arranged into bento boxes, after that, you can garnish it with juice, coriander, and ginger.