Ingredients
100g, salmon, sliced evenly
100g rockling. sliced evenly
500g Japanese short grain rice, cooked
6 sheets Nori
¼ cup sesame, toasted
¼ cup sweet fried onion
1 tbsp wasabi
1 tbsp soya sauce
Salsa
100g salmon, cut into thin strips and diced
¼ cucumber, diced
1 tomato diced
chives, chopped
sesame seeds
pickled ginger
¼ cup Japanese mayonnaise
Salad
1 cup pickled seaweed
1 head Oak Lettuce, chopped
¼ cup coriander, chopped
1 x tomato, chopped
¼ cup pickled ginger
½ bunch chives, sliced
Method
Using a bento box, place some nori seaweed into one of the compartments, and layer with the sliced fish sprinkled with some sesame seeds on top of it.
Place some cucumber and salmon salsa into another compartment.
In another compartment, put some pickled seaweed salad and in the final compartment place some steamed rice.
In the middle of the bento box add some soya sauce and wasabi.
