Salmon and seaweed bento box

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Grilled salmon from the previous day on top of a nori bento
Salmon and seaweed bento box
2026.03.18 ｜ broccoli
A nori bento box featuring leftover grilled salmon from the previous day, topped with spinach with sesame dressing. I aimed for a well-balanced bento with meat, fish, and vegetables.

Ingredients and Instructions for Tamagoyaki (Serves 2)

Eggs
2

Mayonnaise
A Little (3g)

Sugar
A Little Over 1 Teaspoon (7g)

Oil
4g
- Add mayonnaise and sugar and beat the eggs
- Add oil and heat over slightly strong low heat
- Blanch the eggs in three batches, rolling them up

Husband

Even if the shape of the tamagoyaki (rolled omelet) isn’t perfect, it’s okay to force it into shape in the end

Wife

I’ll force it into shape in the end too lol

Chikuwa
2 pieces

Wheat Flour
1 tablespoon (15g)

Water
1 tablespoon (15g)

Aonori (dried green seaweed flakes)
1 teaspoon (5g)

Oil
2 tablespoons (30g)
- Cut the chikuwa in half lengthwise and then in half crosswise
- Mix flour, water, and dried seaweed
- 2Attach the chikuwa
- Fry in oil heated over medium heat for about 1 minute

Sausage
2 pieces

Broccoli
Appropriate amount

Salt
A pinch (1g)

Black pepper
A pinch (1g)

Chicken stock
A pinch (1g)
- Cut the sausage and broccoli into bite-sized pieces
- Mix in salt, black pepper, and chicken stock.

Spinach
One bunch

Soy sauce
1 teaspoon (5g)

Sugar
10g

Ground sesame seeds
1 tablespoon (15g)
- Boil the spinach for about 20 seconds and drain the water
- Mix the soy sauce, sugar, and ground sesame seeds

Rice
Half a cup

Seaweed
Half a sheet

Bonito flakes
3g

Soy sauce
A little
- Serve half of the rice and top with bonito flakes, soy sauce, and seaweed in that order
- Serve the remaining rice and top with bonito flakes, soy sauce, and seaweed in that order to complete