Japanese style Teriyaki Salmon and Vegetable Bento Box Recipe

Total time 30 mins
10 mins preparation time
20 mins cooking time

Bento Boxes are the ultimate Japanese packed lunch. Try this tasty salmon and rice salad bento recipe with a soy, balsamic and maple syrup dressing. Eat cold.

Ingredients

1 portion(s)
50 g
rice (e.g. jasmine or basmati rice)
2 tsp
sesame seeds
120 g
salmon fillet
2 tsp
toasted sesame seeds
100 g
red cabbage
100 g
green asparagus
 ½ 
yellow bell pepper
1 ½ tbsp
balsamic vinegar
1 tsp
maple syrup
Freshly ground pepper
1 tsp
chopped macadamia nuts

Preparation

Step 1

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.

Step 2

While the fish 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.

Step 3

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.

Recipe-ID: 656

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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 fish 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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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