Teriyaki Salmon Bento consists of cooked rice, teriyaki salmon and a few small side dishes. Traditionally bento is meant to be eaten at room temperature without re-heating. It is surprising that cold Salmon Teriyaki is quite flavoursome without reheating. It is not fishy at all. Today’s bento box is a traditional wooden bento box called ‘Magewappa’. Please read the blog for more details.
Because bento is usually made mostly from the left-over dishes or make-ahead dishes, the time indicated in this recipe only shows the time to pack the bento box.
While the rice is still hot or warm, place it in the largest compartment of the bento box and let it cool.
In the other empty compartment, place Dashimaki Tamago slices, almost vertically to allow space to place Hijiki Seaweed Salad.
1. It is best to pack cooked rice in a bento box while hot or warm as it is easier to shape the rice into the bento box.
2. Please use the recipe Chrysanthemum Leaves Goma-ae and use blanched green beans cut to 4cm/1½” long instead of chrysanthemum leaves.
3. Instead of small pieces of thin salmon, you could cook a salmon fillet per the recipe and cut into a small portion for this bento.
4. I wanted fresh vegetables in red colour. You could use mini tomatoes as an alternative. Instead of vegetables, you could add a small piece of fruit.
5. The amount of Dashimaki Tamago is equivalent to 1 egg. Instead of Dashimaki Tamago, boiled egg or scrambled eggs can be used if you like.
6. When I have two different foods that can easily integrate if placed next each other (e.g. one item is saucy), I often put one of them in a small foil cupcake liner (goma-ae in this case).
Instead of a cupcake liner, you can also use a small sheet of aluminium foil to separate two items.