Ingredients:

  • 6 oz salmon fillet, skin-on
  • 1 tbsp neutral oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp non-alcoholic rice vinegar with a pinch of sugar
  • 1 tbsp honey
  • 1 tsp freshly grated ginger
  • 1 tsp minced garlic
  • 1 cup cooked Japanese short-grain rice
  • 1 cup broccoli florets, steamed
  • 1 medium carrot, julienned and blanched
  • 1 tsp toasted sesame seeds
  • 3 slices cucumber, thinly sliced

Instructions:

  1. Steam the Japanese short-grain rice and steam the broccoli florets until tender-crisp; blanch the julienned carrots and set all three aside to cool slightly.
  2. Pat the salmon fillet completely dry with paper towels and season both sides with 1/4 tsp salt and 1/4 tsp black pepper.
  3. Heat 1 tbsp neutral oil in a non-stick skillet over medium-high heat.
  4. Place the salmon skin-side down, press firmly for 30 seconds, and cook undisturbed for 4-5 minutes until the skin is crisp; flip and cook for 2-3 minutes until the internal temperature reaches 145°F (63°C).
  5. Lower the heat to medium and pour in 2 tbsp reduced-sodium soy sauce, 1 tbsp non-alcoholic rice vinegar, 1 tbsp honey, 1 tsp grated ginger, and 1 tsp minced garlic.
  6. Simmer for 2 minutes, constantly swirling the pan and spooning the bubbling liquid over the salmon until the sauce thickens into a velvety glaze.
  7. Spoon the cooked rice into one half of a bento box and place the glazed salmon fillet on top.
  8. Arrange the steamed broccoli, blanched carrots, and cucumber slices in the remaining sections.
  9. Sprinkle 1 tsp toasted sesame seeds over the salmon.