Ingredients:

  • 4 center-cut salmon fillets (5oz each), skin-on
  • 0.5 tsp sea salt
  • 0.5 tsp granulated sugar
  • 1 tbsp neutral oil
  • 4 tbsp soy sauce
  • 4 tbsp mirin
  • 4 tbsp sake
  • 1 tbsp brown sugar
  • 1 tsp fresh ginger, grated
  • 2 cups Japanese short-grain rice, dry
  • 2.5 cups water
  • 2 tbsp rice vinegar
  • 2 cups broccoli florets
  • 1 cup shelled edamame
  • 1 Persian cucumber, thinly sliced

Instructions:

  1. Prep the rice. Wash the 2 cups of short grain rice 3–4 times in cold water until the water runs clear. Cook with 2.5 cups of water for 15 minutes. Note: Rinsing removes excess starch so the rice is fluffy, not gummy.
  2. Season the salmon. Pat the 4 salmon fillets dry with paper towels. Sprinkle the flesh side with 0.5 tsp sea salt and 0.5 tsp granulated sugar. Let sit for 10 minutes to cure.
  3. Prepare the glaze. Combine 4 tbsp soy sauce, 4 tbsp mirin, 4 tbsp sake, 1 tbsp brown sugar, and 1 tsp grated ginger in a small saucepan.
  4. Reduce the sauce. Simmer the glaze over medium heat for 5–7 minutes until the liquid reduces by half and looks like a thick, dark syrup.
  5. Clean the fish. Wipe away all the surface moisture from the salmon fillets with a fresh paper towel. Ensure the skin is completely dry before it touches the oil.
  6. Searing the skin. Heat 1 tbsp neutral oil in a skillet over medium high heat. Place salmon skin side down, pressing firmly with a spatula for 30 seconds to prevent curling.
  7. Finish the salmon. Cook for 4-5 minutes until the skin is audible and crisp, then flip. Cook for another 1-2 minutes until it reaches your preferred doneness.
  8. Blanch the greens. Boil the 2 cups of broccoli and 1 cup of edamame for 2-3 minutes until they turn a bright, electric green. Drain immediately.
  9. Season the base. Fluff the cooked rice and fold in 2 tbsp rice vinegar. Spread it out slightly so it cools to room temperature without steaming itself.
  10. Bento assembly. Place a bed of rice in each box. Lay the salmon on top, drizzle generously with the reduced glaze, and tuck the broccoli, edamame, and sliced cucumber into the remaining space.