Sashimi and Crunch Roll Bento
A takeout-style box you pack at home. Mix and match components to suit your guests.
- Prep
- 1 hr 5 min
- Cook
- 30 min
- Total
- 1 hr 35 min
- Serves
- 8
- Level
- Advanced
Photo: MOISES RIBEIRO / Pexels
This spread is built for gatherings, with components you can split among helpers. Buy salmon labeled for raw eating and keep it on ice right up to the moment you slice it; cold fish cuts cleaner and tastes sweeter. Kanikama is inexpensive and easy to find, but lump crab makes the filling noticeably sweeter if you want a treat. Taste as you go and adjust the seasoning to your liking.
Method
Clear your largest counter space, set out the board or boat, and line up bowls for each component before you begin.
Combine the drained rice with 3 1/4 cups of water in a heavy saucepan. Bring to a boil, cover, turn the heat to low and cook 13 to 15 minutes, then turn off the heat and let it steam undisturbed for 10 minutes.
Warm 1/3 cup rice vinegar, 2 tablespoons sugar and 1 1/2 teaspoons salt just until dissolved. Spread the hot rice in a wide bowl, drizzle the vinegar over a paddle and fold with slicing motions while fanning, until glossy and body temperature.
Prepare the proteins: chill the salmon for 10 minutes in the freezer so it firms up, then cut even slices with a long, sharp knife. Shred the crab and fold it with a spoonful of mayonnaise.
Make the rolls and nigiri in batches, covering finished pieces with a damp towel so they do not dry out.
Arrange the largest items first, then fill gaps with smaller pieces, garnishes and little dishes of sauce.
Serve within 30 minutes with soy sauce, wasabi and pickled ginger, and set out small plates and chopsticks for everyone.
Chef's note
Cover finished pieces with a damp towel while you work on the rest.
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