Ingredients and Weight:
- Eggs, large: 8
- Sugar: 2 tablespoons
- Mirin: 1 tablespoon
- Soy sauce: 1 teaspoon
- Vegetable oil: 1 tablespoon
- Sushi rice, cooked: 4 cups
- Salmon, cooked and flaked: 1 cup
- Avocado, sliced: 1/2 cup
- Cucumber, sliced: 1/2 cup
- Edamame, shelled: 1/2 cup
- Tamagoyaki (Japanese omelet): 1 sheet, cut into strips
- Pickled ginger: for garnish
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a bowl, whisk together the eggs, sugar, mirin, and soy sauce.
- Heat a non-stick pan over medium heat and brush with vegetable oil.
- Pour 1/4 cup of the egg mixture into the pan and tilt to coat the bottom evenly.
- Cook for 1-2 minutes, or until the edges start to set.
- Roll the omelet tightly from one end using a spatula or chopsticks.
- Repeat steps 3-5 until all of the egg mixture is used up.
- Cut the tamagoyaki into strips.
- In a bento box, layer the sushi rice, salmon, avocado, cucumber, edamame, and tamagoyaki strips.
- Garnish with pickled ginger.
Nutritional Information:
- Calories: 400-450 per serving
- Fat: 15-20 grams
- Carbohydrates: 50-55 grams
- Protein: 25-30 grams
Dish Characteristics:
- Colorful and visually appealing
- Variety of textures and flavors
- Easy to prepare and pack
- Customizable based on dietary preferences
User Comments:
- "The eggs were so fluffy and delicious!"
- "I love the combination of all the different ingredients."
- "This is a great meal to take on the go."
- "The tamagoyaki was the perfect finishing touch."
Special Precautions and Tips:
- Use a non-stick pan to prevent the omelet from sticking.
- Roll the omelet tightly to prevent it from breaking apart.
- If you don't have a bento box, you can use a regular lunch box or container.
- Refrigerate for up to 3 days.
