Onigiri Bento Lunch
Bento box filled with assorted Onigiri rice balls and side dishes
Ingredients
Onigiri
- 1 1/2 cup steamed rice
- 1 Umeboshi (pickled sour plum)
- 2 Tbsp Katsuobushi (dried bonito flakes)
- 1/2 tsp soy sauce
- salt
- 1 sheet Nori (roasted dried seaweed)
Side Dishes
- 1/2 recipe Rolled Chicken with Vegetables
- 1 boiled egg
- salt
- black sesame seeds
- 3 florets broccoli
- 1/2 tsp ground sesame seeds
- 1/4 tsp soy sauce
- 1 tsp mayo
- 3 slices cucumber
- 3 cherry tomatoes
Instructions
- Prepare for Onigiri: Remove the pit from an Umeboshi (pickled plum). In a small bowl, mix Katsuobushi (bonito flakes) with soy sauce.
- Wet your hands with water and sprinkle them with salt. Place some rice in one hand and press it to form a triangle shape. Make a small well in the center of the rice ball and add a filling. Close the well, reshape the rice, and wrap it with a sheet of roasted seaweed.
- Prepare side dishes: Make Rolled Chicken with Vegetables following the recipe.
- Boil an egg, cut it in half, and sprinkle with salt and black sesame seeds.
- Blanch the broccoli, then mix it with ground sesame seeds, soy sauce, and mayo.
- Assemble Bento: Arrange the Onigiri rice balls and side dishes, along with sliced cucumber and cherry tomatoes for a splash of color.