Japanese Breakfast Bento with Fish (Printable View)
Well-balanced Japanese-style breakfast with grilled fish, rice, pickled vegetables, and fresh fruit for a nourishing start to your day.
# Ingredient List:
→ Fish
01 - 2 small salmon or mackerel fillets (approximately 3.5 oz each)
02 - 1 teaspoon soy sauce
03 - 1 teaspoon mirin
04 - 1 teaspoon vegetable oil
→ Rice
05 - 1 cup short-grain Japanese rice
06 - 1 1/4 cups water
→ Pickled Vegetables
07 - 1/2 cup thinly sliced cucumber
08 - 1/2 cup julienned carrots
09 - 2 tablespoons rice vinegar
10 - 1/2 teaspoon sugar
11 - Pinch of salt
→ Sides and Garnishes
12 - 2 large eggs
13 - 1 teaspoon soy sauce
14 - 1/2 avocado, sliced
15 - 1/2 cup steamed edamame, shelled
16 - 1/2 apple, sliced
17 - 1 sheet nori, cut into strips
18 - 1 tablespoon toasted sesame seeds
# How to Prepare:
01 - Rinse Japanese rice under cold water until water runs clear. Combine rice and water in a pot or rice cooker. Cook according to appliance instructions, or bring to boil, then cover and simmer on low heat for 15 minutes. Let rest for 10 minutes before fluffing and serving.
02 - Whisk together rice vinegar, sugar, and salt in a small bowl until dissolved. Add cucumber and carrot slices, toss thoroughly to coat, and set aside to marinate for at least 15 minutes.
03 - Pat fish fillets completely dry with paper towels. Brush with soy sauce and mirin mixture. Heat vegetable oil in a nonstick skillet over medium heat. Place fish skin-side down and cook for 3-4 minutes per side until flesh is opaque and flakes easily with a fork. Transfer to a plate and rest briefly.
04 - Whisk eggs with soy sauce until well combined. Pour into a small nonstick pan over medium-low heat. Cook as soft scrambled eggs, stirring gently until just set, or create a thin omelet and slice into strips. Remove from heat while still moist.
05 - Divide cooked rice between two bento boxes or plates. Sprinkle with toasted sesame seeds and nori strips. Arrange grilled fish, pickled vegetables, egg, avocado slices, edamame, and apple sections in separate sections. Serve immediately, or let cool completely, cover, and refrigerate for an on-the-go breakfast.
# Expert Suggestions:
01 -
- Once you start your morning with this much variety and protein, those mid morning energy crashes basically disappear
- Everything can be prepped ahead so you're actually eating something nourishing instead of skipping breakfast entirely
02 -
- The first time I made this, I skipped the vegetable pickling step because I was rushed, and the bento felt flat and one dimensional
- Letting your rice rest off the heat is the difference between sticky perfect grains and a mushy disappointment
03 -
- If your rice consistently turns out mushy, try reducing the water by a tablespoon next time until you find the sweet spot for your climate and cookware
- A sprinkle of furikake on the rice transforms the whole bento from homemade to something that feels like it came from a specialty shop