Bento Sushi Rice Salad Recipes

HOW TO MAKE ONIGIRI (JAPANESE RICE BALLS)

Steps:

• In a small bowl, mix together bonito flakes and soy sauce. If necessary, add more soy sauce a drop at a time - be careful, as you don't want the filling to be runny.
• KEY INSTRUCTION #1: With a damp paper towel, wipe the entire inside of your onigiri mold until it's completely damp. Also wet the removable top piece as well, on the side that will push into the rice.
• Optional: Sprinkle the inside of the mold with a tiny pinch of salt. I like to rotate the mold in my hands to help spread the salt more evenly on all sides.
• Using a rice paddle or spoon, fill your mold just below the halfway point with warm rice. KEY INSTRUCTION #2: Make sure you press the rice gently but firmly into all the crevices of the mold.
• With the handle of your rice paddle or spoon, make a small indentation in the center of your rice, just deep enough to hold your filling.
• Spoon your okaka filling into the indent. It's okay if you pile it up a bit.
• Fill the rest of your mold with rice, until about the 3/4 point - you'll need some room for the removable top piece to fit on top. Optional: Sprinkle a little salt on top of the newly added rice.
• Take the removable top piece and insert it into the mold. Push with gentle pressure until the top piece is fully inserted into the mold.
• Remove the top piece, and flip the rice mold over, making sure to do this over top of a plate covered in plastic wrap. If your rice mold has little push indents on the bottom, push it gently with your thumb, then gently tap the bottom and sides of the mold until the onigiri slides out.
• Attach your strip of nori onto the onigiri.
• Wrap onigiri in plastic wrap until ready to serve or pack in a bento.

JAPANESE-STYLE BENTO BOX

Steps:

• Bring a pan of water to the boil and cook the edamame for 3-4 mins (or 1-2 mins if using frozen soya beans) until tender. Drain, sprinkle with salt and set aside.
• Rinse the rice well in cold water until the water runs clear. Put the rice in a heavy-based pan with a tight-fitting lid and cover with 200ml water. Bring just to the boil, then put on the lid, turn the heat to its lowest point and cook for 15-20 mins, until the liquid is absorbed. Remove from the heat and leave with the lid on for another 10 mins.
• Spoon the cooked rice into a wide bowl and leave to cool a little. Stir together the rice vinegar, sugar and a small pinch of salt, until the sugar and salt dissolve. Mix this into the cooled rice. Lay the nori sheet on a sushi rolling mat or sheet of cling film. With damp hands, spread the rice over two-thirds of the nori sheet.
• Mix the smoked mackerel, mayonnaise and spring onions, season well with black pepper. Spread a line of wasabi down the middle of the rice, if using, and layer on the red pepper pieces, then the fish mixture. Roll the sushi up, starting from the end covered with rice. Dampen the uncovered end to help it stick. Slice into about 6 x 3cm thick pieces.
• Pop the sushi rolls into a bento box or lunchbox, adding the edamame and fruit to the other compartments.

BENTO BOX FIVE COLOR SUSHI RICE

Steps:

• In a bowl, mix the soy sauce, sake, mirin, water, and sugar. In a sauce pan, heat the premixed sauce and the ground ginger. Add ground chicken. Simmer the meat on medium-low heat, stirring constantly with chopsticks until the liquid is absorbed. Set aside.
• Lightly grease a sauce pan and heat well. Mix beaten egg and sugar together. Pour into pan and scramble finely, using chopsticks. Unlike cooking a typical scrambled egg, cook egg on high heat quickly to make a fluffy texture. Set aside.
• Defrost the frozen edamame in cold water, then remove from water and set aside.
• Take desired amount of pickled ginger and set aside.
• Grill or sauté salmon filet and remove skin and bone. Flake the salmon into small pieces with a fork. In a bowl, mix the soy sauce, sake, oil, and sugar. In a sauce pan, heat the sauce on medium-high and add the salmon. Cook and stir well until the liquid is all absorbed. Set aside.
• Mix warm steamed rice and sushi vinegar. Allow to cool. Set aside.
• To assemble, spread rice on bottom of container or serving plate. Top with each of the colored items.

CALIFORNIA "SUSHI" RICE SALAD

Steps:

• In 3-quart saucepan, cook rice in water as directed on package. Spread rice in 13x9-inch baking dish, cover with plastic wrap and refrigerate for 1 hour or until completely cool.
• Meanwhile, in small microwavable bowl, mix vinegar, sugar and salt. Microwave 20 to 30 seconds; whisk until sugar is dissolved. Stir in gingerroot.
• In large bowl, toss cooled rice with vinegar mixture. Stir in cucumbers, carrots, green onions and crabmeat; mix well. Top with avocado.