The Cutest Bento

Bentos have become quite popular lately and rightly so. Not only do their recommended ratios of vegetables, fruit, protein and carbs make for a healthy and balanced meal, but they’re also very often both creative and really awesome to look at. Last Autumn, I finally managed to acquire some bento-style lunch boxes at a fair prize, and I spent lots of extra time in the kitchen trying out all kinds of different bento-friendly recipes.

Of course, it doesn’t have to take a long time, and it doesn’t have to be difficult at all. The bento I’m gonna share today is both quite easy to make and a sure hit with both young and old. If you don’t wanna spend extra money on nori-seaweed or rice vinegar, you can  just scoop the curry-rice in a corner of the lunch box and use carrots or deli-meat instead for the face. That way it becomes more budget-friendly too.

Bento with Curry-onigiri and mini-lunch-wraps:

bento 2
Cute bentos for school


  • Mini-lunch-wraps
  • Curry-onigiri
  • Cheese sticks
  • Carrot sticks
  • Cucumber slices
  • 1 split boiled egg


Ingredients per portion:

  • 1 tortilla wrap
  • 1 tbsp of cream cheese (natural)
  • 2-3 slices of mild cheese
  • 2-3 slices of deli meat, e.g. ham or bierwurst
  • 2 cucumber or carrot sticks


  1. Spread the cream cheese across the tortilla, until it covers the entire tortilla wrap evenly.
  2. Add cheese, deli-meat and cucumber/carrot sticks on top of esach other in one side of the wrap.
  3. Roll the wrap tightly, using the cream cheese as the glue to hold it together.
  4. Cut the wrap into 5-6 pieces, depending on the height of the lunch-box you’re using.



Ingredients per bento:

  • 1 dl parboiled rice/sushi rice
  • Salt
  • Water to boil in
  • 1 package of vegetable boullion/broth
  • Curry after taste (but at least 1 tsp)
  • Rice vinegar
  • Nori seaweed
  • Sour and sweet chili-sauce


  1. Heat the water with a bit of salt in a pot, until it boils.
  2. Add rice, vegetable boullion and curry to the water and boil the rice, following the instructions on the package.
  3. Drain the water and add some rice vinegar. A few tsps should be plenty, but experiment a bit with it. Let cool a bit.
  4. When cooled, pick up a portion of the rice and try to shape it into a flat, roundish shape, while compressing it to make it more compact.
  5. Cut out pieces of nori-seaweed in the desired shapes and wetten the pieces a bit with water. Then add to the shaped rice.
  6. If you’re making a face, add sour and sweet chili-sauce for the cheeks.

bento 3


The rest of the elements should be fairly self-explanatory. As for the tiny plastic-figures in the picture of my bentos, I bought some cute Rilakkuma-food picks on Amazon, but sadly the seller doesn’t sell them anymore. However, you can easily find other cute food picks for a good price. They’re really useful for the kind of finger food that you’ll often fin in bentos like this one. Other than that, enjoy. :3


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