Bento Box with Grilled Salmon
Bento Box with Grilled Salmon
Ingredients
For the Grilled Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake, cooking sake or dry white wine
- 2 tablespoons granulated sugar
- 1 tablespoon vegetable oil, for grilling
For the Sushi Rice
- 2 cups Japanese short-grain rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
For the Vegetable Sides & Garnish
- 2 cups broccoli florets
- 1 cup shelled edamame, frozen, thawed
- 1/4 cup pickled ginger
- 1 tablespoon sesame seeds, toasted, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
Prepare the Salmon Marinade: In a shallow dish, whisk together soy sauce, mirin, sake, and 2 tablespoons of granulated sugar. Add the salmon fillets, ensuring they are coated. Cover and refrigerate for at least 20 minutes, or up to 30 minutes. Do not marinate for too long as the salmon can become too salty.
⏱️ 5 min
- 2
Cook the Sushi Rice: Rinse the Japanese short-grain rice under cold water until the water runs clear. Combine the rinsed rice and 2 1/2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min
- 3
Prepare the Sushi Rice Seasoning: While the rice is cooking, combine rice vinegar, 2 tablespoons of granulated sugar, and 1/2 teaspoon of salt in a small bowl. Heat gently in the microwave or on the stovetop until the sugar and salt dissolve. Do not boil.
⏱️ 3 min
- 4
Season the Rice: Transfer the cooked rice to a large, shallow bowl or a wooden hangiri. Pour the vinegar mixture evenly over the rice. Using a cutting motion with a rice paddle or wooden spoon, gently fold the seasoning into the rice, fanning it simultaneously to cool it quickly and give it a glossy finish. Set aside.
⏱️ 7 min
- 5
Blanch Vegetables: Bring a pot of lightly salted water to a boil. Add broccoli florets and cook for 2-3 minutes until tender-crisp. Add thawed edamame for the last minute of cooking. Drain immediately and plunge into an ice bath to stop cooking and preserve color. Drain well.
⏱️ 6 min
- 6
Grill the Salmon: Preheat a grill or grill pan over medium-high heat. Lightly brush with vegetable oil. Remove salmon from marinade, reserving the marinade. Place salmon skin-side down (if applicable) on the grill. Cook for 4-6 minutes per side, or until cooked through and flaky. During the last few minutes of cooking, brush the salmon with the reserved marinade to create a glaze. Discard any remaining marinade.
⏱️ 12 min
- 7
Assemble the Bento Boxes: Divide the sushi rice among four bento boxes or serving plates. Arrange a grilled salmon fillet, blanched broccoli, edamame, and a portion of pickled ginger in each box. Garnish the salmon with toasted sesame seeds and sliced green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bento Box with Grilled Salmon
Ingredients
For the Grilled Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake, cooking sake or dry white wine
- 2 tablespoons granulated sugar
- 1 tablespoon vegetable oil, for grilling
For the Sushi Rice
- 2 cups Japanese short-grain rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
For the Vegetable Sides & Garnish
- 2 cups broccoli florets
- 1 cup shelled edamame, frozen, thawed
- 1/4 cup pickled ginger
- 1 tablespoon sesame seeds, toasted, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
Prepare the Salmon Marinade: In a shallow dish, whisk together soy sauce, mirin, sake, and 2 tablespoons of granulated sugar. Add the salmon fillets, ensuring they are coated. Cover and refrigerate for at least 20 minutes, or up to 30 minutes. Do not marinate for too long as the salmon can become too salty.
⏱️ 5 min - 2
Cook the Sushi Rice: Rinse the Japanese short-grain rice under cold water until the water runs clear. Combine the rinsed rice and 2 1/2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min - 3
Prepare the Sushi Rice Seasoning: While the rice is cooking, combine rice vinegar, 2 tablespoons of granulated sugar, and 1/2 teaspoon of salt in a small bowl. Heat gently in the microwave or on the stovetop until the sugar and salt dissolve. Do not boil.
⏱️ 3 min - 4
Season the Rice: Transfer the cooked rice to a large, shallow bowl or a wooden hangiri. Pour the vinegar mixture evenly over the rice. Using a cutting motion with a rice paddle or wooden spoon, gently fold the seasoning into the rice, fanning it simultaneously to cool it quickly and give it a glossy finish. Set aside.
⏱️ 7 min - 5
Blanch Vegetables: Bring a pot of lightly salted water to a boil. Add broccoli florets and cook for 2-3 minutes until tender-crisp. Add thawed edamame for the last minute of cooking. Drain immediately and plunge into an ice bath to stop cooking and preserve color. Drain well.
⏱️ 6 min - 6
Grill the Salmon: Preheat a grill or grill pan over medium-high heat. Lightly brush with vegetable oil. Remove salmon from marinade, reserving the marinade. Place salmon skin-side down (if applicable) on the grill. Cook for 4-6 minutes per side, or until cooked through and flaky. During the last few minutes of cooking, brush the salmon with the reserved marinade to create a glaze. Discard any remaining marinade.
⏱️ 12 min - 7
Assemble the Bento Boxes: Divide the sushi rice among four bento boxes or serving plates. Arrange a grilled salmon fillet, blanched broccoli, edamame, and a portion of pickled ginger in each box. Garnish the salmon with toasted sesame seeds and sliced green onions.
⏱️ 5 min