Salmon Teriyaki Bento with Tamagoyaki

A balanced Japanese bento with sweet-salty glazed salmon, loosely rolled tamagoyaki, spinach with sesame and carrot, served with rice and nori. The ingredients are available at a regular supermarket and the dish is easy to prepare in advance.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 150 g Sushi rice
• 300 g Skinless salmon fillet
• 3 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tsp Sugar
• 2 pc Eggs
• 1 tbsp Water
• 1 pinch Salt
• 200 g Spinach
• 1 tsp Sesame seeds
• 1 pc Carrot
• 1 tbsp Cooking oil
• 1 pc Nori sheet

Method

1. Rinse the rice in a fine sieve under cold water until the water runs clear. Bring to a boil in a pot with about 210 ml water, then cover and cook over low heat for about 12 minutes, and let it rest for 10 minutes afterwards.
2. Mix the soy sauce, mirin and sugar in a small bowl. Take two tablespoons of it aside and let the salmon marinate in it for 10 minutes.
3. Blanch the spinach in boiling salted water for about 30 seconds, refresh in cold water and squeeze out well. Mix with the remaining tablespoon of soy sauce and the sesame seeds and divide into 2 portions.
4. Whisk the eggs with the water and a pinch of salt. Heat a small rectangular or round pan with a little cooking oil, pour in a thin layer of egg, let it set and roll it up. Gradually add more layers so that an even tamagoyaki forms, and cut it into 2 pieces.
5. Remove the salmon from the marinade and set the marinade aside. Fry the salmon in the remaining pan with a little oil over medium heat for about 4 minutes per side. Add the remaining marinade and glaze the salmon in it until glossy.
6. Peel the carrot and cut it into thin sticks. Steam in a little water or oil for about 3 minutes until tender-crisp.
7. Arrange the rice, salmon, tamagoyaki, spinach and carrot in two bento boxes. Cut the nori into thin strips and garnish the rice with them or place them alongside.