Sriracha Salmon Bento Box
This salmon bento is one of my go-to quick salmon dish. It takes about 10 minutes to prep and 10 minutes to cook. The salmon gets this glossy, spicy-sweet glaze that’s creamy from the Kewpie mayo with a little kick from the sriracha. Paired with savory tuna rice balls, a refreshing soy-ginger cucumber salad, and creamy egg salad, this feels like a full Japanese-style convenience store bento, but homemade.
Sriracha Mayo Salmon
Ingredients:
4 salmon filets (6 oz each, skin-on or skinless)
Salt & pepper, to taste
Sauce:
¼ cup Kewpie mayo
2 Tbsp sriracha (adjust based on how spicy you like it)
½ Tbsp honey
½ tsp garlic powder
1 Tbsp soy sauce
½ Tbsp sesame oil
1 tsp mirin (for a touch of sweetness and depth)
Directions:
Preheat your broiler to high. Line a baking sheet with foil for easy cleanup.
Pat the salmon filets dry with a paper towel. Lightly season with salt and pepper.
In a small bowl, whisk together all sauce ingredients until smooth.
Brush a generous layer of sauce over the tops of the salmon filets.
Broil for 8–10 minutes, or until the salmon is fully cooked (internal temp should reach 125–130°F for medium, or to your preference). Watch carefully so the sauce doesn’t burn.
Optional: Garnish with sesame seeds and chopped green onions before serving.
Tuna Onigiri (Rice Balls)
Ingredients:
2 cups short-grain Japanese rice, cooked and slightly cooled
1 can tuna (5 oz), drained
2 Tbsp soy sauce
1 tsp sesame oil
1 Tbsp rice vinegar
1 tsp sugar
1 sheet nori (seaweed), crumbled or finely chopped
Salt, to taste
Directions:
In a large bowl, gently mix rice, tuna, soy sauce, sesame oil, rice vinegar, sugar, crumbled nori, and a small pinch of salt. Taste and adjust seasoning if needed.
Line a small bowl with plastic wrap. Scoop a palm-sized amount of the rice mixture into the bowl.
Gather the plastic wrap and twist tightly to shape into a firm ball. Unwrap and set aside.
Optional: Stick a small rectangle of nori onto each ball or sprinkle with furikake for extra flavor.
Tip
Wet your hands with salted water to prevent sticking if shaping by hand.
You can also stuff the rice balls with extra tuna or a cube of cheese for a surprise center.
Creamy Egg Salad
(Perfect for this bento or a side salad topping like Kale Crunch)
Ingredients:
8 large eggs
½ cup Kewpie mayo
2 tsp Dijon mustard
2 Tbsp finely chopped red onions or pickles (for a little tang)
2 bunches green onions, finely sliced
¼ cup English peas (fresh or thawed from frozen)
Salt and pepper, to taste
Directions:
Place eggs in a saucepan and cover with cold water.
Bring to a boil over medium-high heat, then turn off the heat, cover, and let sit for 10 minutes.
Transfer the eggs to an ice bath to chill completely, then peel.
In a mixing bowl, combine Kewpie mayo, Dijon mustard, red onions or pickles, green onions, peas, salt, and pepper.
Chop the peeled eggs roughly or mash with a fork, then stir into the mayo mixture until creamy. Taste and adjust seasoning.
Soy-Ginger Cucumber Salad
Ingredients:
1 Japanese or Persian cucumber, thinly sliced
2 tsp salt
3 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp sugar
2 garlic cloves, minced
1 tsp fresh ginger, grated or minced
Black pepper, to taste
2 Tbsp sesame oil
2 green onions, thinly sliced
Optional: toasted sesame seeds for garnish
Directions:
Sprinkle sliced cucumbers with salt and let sit in a colander for 15 minutes to draw out excess moisture. Rinse and pat dry.
In a small bowl or measuring cup, whisk together rice vinegar, soy sauce, sugar, garlic, ginger, black pepper, and sesame oil.
Toss cucumbers and green onions with the dressing until evenly coated.
Chill in the fridge for 15 minutes before serving for the best flavor.
Bento Assembly:
In each bento box or plate:
1 piece of Sriracha Salmon
2 Tuna Rice Balls
2 scoops of Egg Salad
A portion of Soy-Ginger Cucumber Salad
