Japanese Bento Salad
Clock Image
Prep: 15 mins
Cook: 25 mins
Nutty brown rice, a tangle of quick Japanese pickles and boiled eggs make this a delicious, protein-packed treat.
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392 kcal
(per portion)
Ingredients you'll need
  • 75g brown basmati rice
  • 2 carrots
  • 1 cucumber
  • 1 lemon
  • 2 eggs
  • 1 tbsp brown rice vinegar
  • A handful of parsley, leaves only
  • 25g sesame seeds
From your kitchen
  • 150ml boiling water
  • Sea salt + 1 tbsp
  • 1/2 tbsp olive oil
Step by step this way
  • 1.

    Set a pan over high heat. Add the rice and a pinch of salt. Stir for 2 mins to lightly toast. Cover the rice with 150ml boiling water. Put on a lid. Simmer for 25 mins till the water’s absorbed and the rice is tender. Remove from the heat, leave the lid on and steam for 5 mins.

  • 2.

    While the rice cooks, run a peeler along the carrots to make long, thin ribbons. Thinly slice the cucumber. Place in a bowl. Grate in the lemon zest. Add 1 tbsp sea salt (you’ll be rinsing most of it off later). Scrunch the salt into the veg till it releases liquid. Lay a plate on top of the veg and weigh it down to squash them. Set aside.

  • 3.

    Boil the eggs for 7 mins. Rinse under cold water. Peel.

  • 4.

    Thoroughly rinse the salted veg. Toss with 1 tbsp brown rice vinegar. Arrange the veg in a bowl.

  • 5.

    Finely chop the parsley leaves and stir most of it into the rice. Press the rice into a small ramekin rubbed with 1/2 tbsp oil, then gently invert it on the bed of veg. Halve your eggs and place them alongside.

  • 6.

    Toast your sesame seeds in a dry frying pan for 2 mins then scatter over the top, along with the reserved parsley. Serve straight away.

This recipe is from
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