Bento Box Five Color Sushi Rice Recipe

Name: Bento Box Five Color Sushi Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
Defrost the frozen edamame in cold water, then remove from water and set aside.
4
Take desired amount of pickled ginger and set aside.
5
Grill or saute 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.
6
Mix warm steamed rice and sushi vinegar. Allow to cool. Set aside.
7
To assemble, spread rice on bottom of container or serving plate. Top with each of the colored items.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Brown-Soboro Chicken, 1 lb ground chicken, 1 teaspoon ground ginger, 2 tablespoons soy sauce, and more.

Yes, Bento Box Five Color Sushi Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bento Box Five Color Sushi Rice

How did you like this recipe?

Frequently Asked Questions