Bento Box Five Color Sushi Rice

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
  • Brown-Soboro Chicken
  • 1
    teaspoon ground ginger
  • 2
    tablespoons soy sauce
  • 4
    tablespoons sake
  • 4
    tablespoons mirin
  • 2
    tablespoons water
  • 2
    teaspoons sugar
  • Yellow-Japanese Scrambled Egg
  • 1
    egg, beaten
  • 12
    teaspoon sugar
  • Green-Edamame
  • 1
    (10 5/8 ounce) bag frozen edamame (JFC WEL-PAC brand)
  • Red-Red Pickled Ginger
  • 1
    (11 1/2 ounce) bottle pickled ginger (JFC WEL-PAC brand)
  • Orange-Homemade Salmon Flakes
  • 12
  • 5
    tablespoons sake
  • 1
    tablespoon soy sauce
  • 5
    teaspoons sugar
  • 1
    teaspoon vegetable oil or 1 teaspoon sesame oil
  • Sushi Rice
  • 1
    cup steamed japanese rice
  • 1
    tablespoon sushi vinegar
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DIRECTIONS

  • 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.
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