Bento Box Five Color Sushi Rice
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
1
ingredients
-
Brown-Soboro Chicken
- 1 lb ground chicken
- 1 teaspoon ground ginger
- 2 tablespoons soy sauce
- 4 tablespoons sake
- 4 tablespoons mirin
- 2 tablespoons water
- 2 teaspoons sugar
-
Yellow-Japanese Scrambled Egg
- 1 egg, beaten
- 1⁄2 teaspoon sugar
-
Green-Edamame
- 1 (10 5/8 ounce) bag frozen edamame (JFC WEL-PAC brand)
-
Red-Red Pickled Ginger
- 1 (11 1/2 ounce) bottle pickled ginger (JFC WEL-PAC brand)
-
Orange-Homemade Salmon Flakes
- 1⁄2 lb salmon fillet
- 5 tablespoons sake
- 1 tablespoon soy sauce
- 5 teaspoons sugar
- 1 teaspoon vegetable oil or 1 teaspoon sesame oil
-
Sushi Rice
- 1 cup steamed japanese rice
- 1 tablespoon sushi vinegar
directions
- In a bowl, mix the soy sauce, sake, mirin, water, and sugar. In a sauce pan, heat the premixed sauce and the ground ginger. Add ground chicken. Simmer the meat on medium-low heat, stirring constantly with chopsticks until the liquid is absorbed. Set aside.
- Lightly grease a sauce pan and heat well. Mix beaten egg and sugar together. Pour into pan and scramble finely, using chopsticks. Unlike cooking a typical scrambled egg, cook egg on high heat quickly to make a fluffy texture. Set aside.
- Defrost the frozen edamame in cold water, then remove from water and set aside.
- Take desired amount of pickled ginger and set aside.
- Grill or sauté salmon filet and remove skin and bone. Flake the salmon into small pieces with a fork. In a bowl, mix the soy sauce, sake, oil, and sugar. In a sauce pan, heat the sauce on medium-high and add the salmon. Cook and stir well until the liquid is all absorbed. Set aside.
- Mix warm steamed rice and sushi vinegar. Allow to cool. Set aside.
- To assemble, spread rice on bottom of container or serving plate. Top with each of the colored items.
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