Instructions

1. 1

   Prepare the Crispy Salted Salmon: Pat salmon fillets very dry with paper towels. Sprinkle 1/4 teaspoon of kosher salt evenly over the flesh side of each fillet. Place the salmon fillets on a double layer of paper towels. Cover with another double layer of paper towels and place a heavy pan or weight on top. Let press for 15-20 minutes to draw out excess moisture.

   ⏱️ 20 min

   
2. 2

   While salmon is pressing, prepare The Ultimate Tamagoyaki: In a measuring cup or bowl, whisk together the large eggs, chopped green onions, 1 teaspoon soy sauce, mirin, and sugar until well combined. Set aside.

   ⏱️ 5 min

   
3. 3

   Prepare the Chikuwa & 'Beauty Serum' Cucumber: Cut each mini cucumber into 2-3 segments, about 1 1/2 inches long. Gently insert one cucumber segment into the hollow center of each chikuwa tube. Slice the filled chikuwa into 1/2-inch thick rounds. Set aside.

   ⏱️ 10 min

   
4. 4

   Prepare the Smashed Wakame Rice: Place dried wakame in a small bowl and pour hot water over it. Let rehydrate for 5 minutes, then drain thoroughly and squeeze out any excess water. Transfer the rehydrated wakame to a cutting board and 'smash' it with the back of a spoon or chop it finely. In a medium bowl, combine the smashed wakame with 1 tablespoon soy sauce, sesame oil, and toasted sesame seeds. Mix well. Add the freshly cooked rice and mix until the wakame is evenly distributed. Keep warm.

   ⏱️ 15 min

   
5. 5

   Cook the Crispy Salted Salmon: Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat. Carefully place the pressed salmon fillets, skin-side down, in the hot skillet. Cook for 5-7 minutes until the skin is very crispy and golden brown. Flip the salmon and cook for another 3-5 minutes, or until cooked through to your desired doneness. Remove from heat and set aside.

   ⏱️ 15 min

   
6. 6

   Cook The Ultimate Tamagoyaki: Lightly grease a rectangular tamagoyaki pan (or a small non-stick skillet) with 1 teaspoon vegetable oil and heat over medium-low heat. Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom. As the egg sets, gently roll it from one end of the pan to the other using chopsticks or a spatula. Push the rolled egg to one side of the pan. Pour another thin layer of egg mixture into the empty space, ensuring it flows under the previously rolled egg. Once set, roll the cooked egg over the new layer. Repeat this process until all the egg mixture is used, forming a multi-layered roll. Remove from pan and slice into 1-inch thick pieces.

   ⏱️ 15 min

   
7. 7

   Assemble the Wappa Bento: Divide the Smashed Wakame Rice among four bento boxes or containers. Arrange one Crispy Salted Salmon fillet on top of the rice in each box. Place several slices of The Ultimate Tamagoyaki next to the salmon. Arrange the Chikuwa & 'Beauty Serum' Cucumber pieces in the remaining space. If desired, add one umeboshi to each bento box. Pack and enjoy!

   ⏱️ 10 min

   

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Nutrition Facts (per serving)