Japanese Bento Salad | Abel & Cole
Japanese Bento Salad
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Prep: 15 mins
Cook: 25 mins
Nutty brown rice, a tangle of quick Japanese pickles and boiled eggs make a delicious, protein-packed lunch.
This recipe is a:
See this week's box.
Ingredients you'll need
  • A 75g bag of brown basmati rice
  • 2 carrots
  • 1 cucumber
  • 1 lemon
  • 1 tbsp sesame seeds
  • 1 tbsp brown rice vinegar
  • 2 eggs
  • A handful of parsley
From your kitchen
  • 1 tbsp sea salt
Step by step this way
  • 1.

    Set a lidded pan over high heat. Add your rice and a pinch of salt. Toast briefly. Cover the rice with water by 1 cm. Cover. Simmer for 25 mins till the water’s absorbed. Remove from the heat, leaving the lid on for 5 mins. At end should say finely chop the parsley. Fold through the rice.

  • 2.

    Run a peeler along your carrots to make long, thin ribbons. Thinly slice your cucumber. Place in a bowl with the lemon zest and 1 tbsp sea salt (you’ll be rinsing most of it off). Scrunch the salt into the veg till it releases liquid. Put a bowl on the veg to submerge it in the liquid. Set aside.

  • 3.

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

  • 4.

    Thoroughly rinse the pickling veg. Toss with the brown rice vinegar. Arrange the veg in a bowl.

  • 5.

    Press your rice into a small ramekin rubbed with oil, then gently invert it on the bed of veg. Halve your eggs and place them alongside.

  • 6.

    Toast your sesame seeds and scatter them over the top, along with the reserved parsley.