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:
- 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
- Spread the cream cheese across the tortilla, until it covers the entire tortilla wrap evenly.
- Add cheese, deli-meat and cucumber/carrot sticks on top of esach other in one side of the wrap.
- Roll the wrap tightly, using the cream cheese as the glue to hold it together.
- 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
- 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
- Heat the water with a bit of salt in a pot, until it boils.
- Add rice, vegetable boullion and curry to the water and boil the rice, following the instructions on the package.
- Drain the water and add some rice vinegar. A few tsps should be plenty, but experiment a bit with it. Let cool a bit.
- 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.
- Cut out pieces of nori-seaweed in the desired shapes and wetten the pieces a bit with water. Then add to the shaped rice.
- If you’re making a face, add sour and sweet chili-sauce for the cheeks.
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