Salmon and Inari Sushi Bento

For the vinegared rice inside the inari sushi, we’ll use a mix. Just mix the Gomoku Chirashi Mix into warm rice.

Add the seasonings to the blanched fried tofu and simmer.

Simmer for about 10 minutes after boiling, then let it sit for about 20 minutes after turning off the heat.

Put the vinegared rice into the fried tofu.

Remove the stems from the cherry tomatoes, as bacteria tend to breed around the stems.

Mix the chopped shiso leaves with olive oil and salt and place on top of the cherry tomatoes.

Put everything in and mix.

Stir about 3 times. And it’s done.

Remove the stems from the okra, cut it in half, and microwave for 1 minute and 30 seconds.

Mix the edamame and okra, which have been brought back to room temperature, with soy sauce and bonito flakes.

Peel the lotus root and cut it into ginkgo leaf shapes about 1cm thick.

1Coat with potato starch.

Once the lotus root is cooked, add the seasonings and stir-fry until thickened.

Finally mix in sesame seeds and it’s done.

Remove the miso as it will burn. Then grill, starting with the skin side, until browned.