Teriyaki, Salmon and Vegetable Bento Box
Bento Boxes are the ultimate Japanese packed lunch. Try this tasty salmon and rice salad bento with a soy, balsamic and maple syrup dressing. Eat cold
- Serves1
- Preparation Time10 mins
- Cooking Time20 mins
Nutrition per serving
- Energy749 Kcals
- Protein38.4g
- Carbohydrates64.5g
- Fat36.9g
Ingredients
- 50 g rice (e.g. jasmine or basmati rice)
- 3 tbsp. Kikkoman Naturally Brewed Soy Sauce
- 2 tsp. sesame seeds
- 120 g salmon fillet
- 3 tbsp. Kikkoman Teriyaki Sauce with Roasted Garlic
- 2 tsp. toasted sesame seeds
- 100 g red cabbage
- 100 g green asparagus
- ½ yellow bell pepper
- 1-2 tbsp. balsamic vinegar
- 1 tsp. maple syrup
- Freshly ground pepper
- 1 tsp. chopped macadamia nuts
Method
Cook the rice according to the pack instructions, season with 1 tbsp. soy sauce and add 1 tsp. sesame seeds. Wash the salmon, dab it dry and cut into bite-sized pieces. Mix with 2 tbsp. teriyaki sauce and fry for approx. 5-8 minutes in 1 tbsp. hot oil.
While the salmon is cooking trim the base and outer leaves away from the red cabbage, wash it, finely grate it and combine with the remaining teriyaki sauce and 1 tbsp. soy sauce. Wash the asparagus, peel the lower thirds and cut diagonally into fine slices. Remove the pith and seeds from the pepper, then wash and dice it.
To make the dressing combine the rest of the soy sauce with the remaining sesame seeds, balsamic vinegar, maple syrup and oil, season with pepper and place it in a screw-top jar for transportation. Arrange all the meal components in a bento box/ lunchbox, garnish with macadamia nuts and refrigerate until you are ready to take it with you.
Tip! Smoked salmon is a great alternative to fried salmon in this bento box.
