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.

Ready In:
40mins
Serves:
Units:

ingredients

  • Brown-Soboro Chicken

  • 1 lb ground 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 lb salmon fillet
  • 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

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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RECIPE MADE WITH LOVE BY

@Member 610488
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@Member 610488
Contributor
"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."
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  1. Member 610488
    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.
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