Why Bento Boxes are my favorite way to pack a lunch for work.

By Ethan Chlebowski · 30 min

Ingredients

Instructions

1. Cook the rice in a rice cooker or pot following the package directions.
2. Remove the skin from the thawed salmon fillet and season all sides with salt.
3. Heat a little oil in a hot pan, place the salmon in, and sear. Add a tiny drizzle of oil to the uneven side, then flip the salmon.
4. Press the salmon with a spatula or add weight to help the uneven side sear.
5. Sear for about 7 minutes, until just cooked through, then remove from the pan and set aside to rest.
6. Put julienned carrots and thinly sliced serrano peppers into a glass jar. Add salt and a tiny pinch of MSG, then pour over the water and vinegar mixture so the vegetables are fully submerged.
7. To assemble, place the salmon in the bottom layer of a two-layer bento box, add 100 g of cooked rice in the centre, and add 50 g of frozen edamame on the side with a sprinkle of salt.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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