Sushi Bento Box Recipe
Japanese · Main course · 70 min total
A delightful and balanced Japanese lunch box featuring homemade sushi rolls, fresh vegetables, and savory sides. Perfect for a portable meal.
45
min prep
min prep
25
min cook
min cook
2
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 sheets nori (seaweed)
- 1/2 cucumber, julienned
- 1/2 avocado, sliced
- 1/2 cup cooked crab sticks or imitation crab, shredded
- 1 tablespoon soy sauce
- 1 teaspoon wasabi (optional)
- 1/2 cup edamame, shelled and cooked
- 1/2 cup carrot sticks
- 2 tablespoons pickled ginger
Instructions
- Rinse sushi rice in cold water until water runs clear. Drain and combine with 1 1/4 cups water in a rice cooker or pot. Cook according to manufacturer's instructions or bring to a boil, then simmer covered for 15 minutes. Remove from heat and let stand 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold into hot rice using a cutting motion. Fan the rice to cool it to room temperature.
- Place a sheet of nori on a bamboo mat (or plastic wrap). Spread half of the rice evenly over nori, leaving a 1-inch border at the top. Lay cucumber, avocado, and crab sticks in a line across the center of the rice.
- Using the mat, roll the nori tightly away from you, applying gentle pressure. Seal the edge with a little water. Repeat with remaining nori and fillings. Slice each roll into 8 pieces.
- Divide sushi rolls, edamame, carrot sticks, and pickled ginger between two bento boxes. Serve with soy sauce and wasabi on the side.
Tips
- Keep a bowl of water with a splash of vinegar nearby to wet your hands when handling rice to prevent sticking.
- Bento boxes can be stored in the refrigerator for up to 4 hours; keep sushi rolls at room temperature for best texture.
- Customize fillings with cooked shrimp, smoked salmon, or tamagoyaki (Japanese omelette).
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