This is a bento I made for a little picnic over the weekend.
I’ve had this vision in my head for a while of little bite size shrimp sushi, and that is what I made. They were rather fiddly to make but turned out rather well I think. Each sushi is topped with half a shrimp, split lengthways - a whole shrimp wouldn’t sit well on top of the rice ball. The little dark green thing in the center is a caper. Capers and sushi rice go very well together.
The tamagoyaki (Japanese omelette; follow the link for the how-to) is cut into pieces, so they can be eaten by hand or with a cocktail stick. (To make the heart shape, just cut a slice in half diagonally, and flip one side over.)
The snow peas or mangetout, which are in season right now, are simply blanched in boiling salted water until bright green and crisp-tender. The carrot flowers are cut out with a small cookie cutter and blanched along wit the snow peas.
This is really a fancy variation of Bento no. 20, the shrimp chirashizushi. I made the sushi rice in the same way, using 3 cups of cooked rice for 2 people.
Here’s how to assemble this bento:
Here’s the bento seen from above.
It does take some time to assemble this (it took me about 40 minutes to make enough for two people (about 18 sushi balls in total, packed into two bento boxes), but sometimes the extra effort is worth it! You might consider reserving such efforts for a party or special occasion.
This is an everyday bento using more or less the same ingredients. This one is much faster to assemble! Follow the general timeline for Bento no. 20 to make chirashizushi bento like this.
Sushi rice is a good keeper, and the shrimp are cooked, so this is safe to bring along as bento. Obviously you do not want to leave it out in a hot car for hours or in the full sun. If you want to be extra careful, consider packing this bento with an icepack inside a cooler.
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