Teishoku Bento Tray
A balanced set meal on one tray. Includes a simple timeline so everything is ready at once.
- Prep
- 1 hr 10 min
- Cook
- 35 min
- Total
- 1 hr 45 min
- Serves
- 8
- Level
- Advanced
Photo: Loifotos / Pexels
Teishoku Bento Tray is really a game plan, with timing notes so everything lands on the table together. Dried wakame expands about ten times in water, so start small. 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. 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.
Cook the rice and keep it warm; this set is served with plain steamed rice rather than sushi rice.
Stir together the rice vinegar, sugar and salt until clear. Turn the hot rice into a shallow bowl, pour the seasoning evenly over it and cut through the rice with a paddle, fanning as you go so it cools quickly and turns shiny.
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.
Heat 3 cups dashi, add tofu and wakame, then dissolve the miso off the heat for the soup.
Roll two or three logs at a time, slice them just before plating and shape the nigiri last.
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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