I am very proud of this bento, it is one of the prettiest I have made to date! Lets take a minute to admire my beautiful creation… admire… admire… admire it, I say!
For all of its beauty it is actually pretty simple to make.
- Salmon Fillet
- Sushi Rice
- Fried Okra
- Baby Carrots
- Radish Flowers with Parsley Leaves
-salmon fillet (1 per person, seasoning per fillet add more if more than one fillet)
-1/4 cup soy sauce
-1 Tbsp sake (or white wine)
-1 clove of garlic
-1 tsp grated ginger
-1 Tbsp olive oil
-1 tsp sugar
-salt and pepper to taste
Mix all the ingredients in a resealable bag and place the fillet in it. Marinate the salmon for at least 30 minutes before cooking. In a frying pan saute the salmon with a little olive oil. Leave the skin on the fillet, cook the flesh side down for a minute, then skin side down for five minutes. Do not over cook, salmon can get pretty dry if over cooked! That’s it, serve hot or at room temperature, delicious either way.
As for the rest of the components just make the rice however you prefer (rice cooker or stove top, see recipe HERE). I bought the frozen okra that comes pre-breaded and it came out “OK”, pretty ambivalent about it so will try making my own recipe some day. The baby carrots can be purchased in any super market. Make the flowers out of radishes and place over parsley leaves. I will post a tutorial on how to make them someday! I placed the salmon and fried okra over some greens so as not to stain my pretty bento box.
Here is how it looks when I was eating it:
Just remove the radish and carrots from the other food and heat the rice, salmon and okra in the microwave if you prefer it hot (as I do) or you can eat it at room temperature.
And that’s it, nothing complicated behind this masterful work of art!