Bento Sushi Rice Salad Recipes
BENTO BOX FIVE COLOR SUSHI RICE
This is a recipe for a bento box lunch served at a local Japanese restaurant. The chicken and the salmon are probably two servings and the edamame and the pickled ginger are more like 5-10 servings. It is recommended that all of the individual items be pre-made and frozen, then defrost the amount you wish to take for lunch. Serve cold.
Provided by Member 610488
Categories Lunch/Snacks
Time 40m
Yield 1 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 2455.4, Fat 55.1, SaturatedFat 10.3, Cholesterol 608.4, Sodium 4027.6, Carbohydrate 234.6, Fiber 16.1, Sugar 33.5, Protein 208.9
BENTO SUSHI-RICE SALAD
Perfect for a potluck, this cold rice salad recreates the taste of your favorite sushi restaurant rice-no rolling required!
Provided by Andi Bidwell
Categories Lunch
Time 1h
Yield 2
Number Of Ingredients 8
Steps:
- Cook rice as directed on package.
- Meanwhile, in small bowl, mix vinegar, sugar and salt. Stir until sugar is dissolved.
- Stir vinegar mixture and remaining ingredients into rice. Refrigerate about 30 minutes or until cold.
Nutrition Facts : ServingSize 1 Serving
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