Prep Cook Makes 10 min 30 min 1 bento
For the 50/50 rice 110g white Japanese rice 110g brown shortgrain rice
5cm piece konbu seaweed
1 portion 50/50 rice or quinoa
½ nori sheet
1 handful salad greens, such as rocket, watercress or baby spinach
¼ avocado, flesh scooped out and sliced ¼ pepper, thinly sliced 1 ripe tomato, roughly chopped
75g–100g silken tofu 1cm piece fresh ginger, washed but unpeeled
1 tbsp tamari
1 spring onion, finely sliced
Sea salt Sesame seeds, toasted
Wash the rice in the cooking pot, then drain, and repeat twice. Push the konbu into the rice and add 350ml water. Cover, bring to a boil, then simmer over a low heat for 20 minutes.
Take off the heat and set aside with the lid on for five minutes. Pick out the konbu, mince it finely, gently fold it back into the rice, then let the rice cool.
Make a bed of rice in your bento box, as evenly as possible, and lay the nori on top, tearing it to fit. Put the salad greens at one end of your bed, top with the avocado, then put the pepper and tomato at the other end.
Drain the liquid from the tofu pack and gently slide out a portion directly in between the two vegetable mounds.
Finely grate the ginger over the tofu. drizzle with tamari, sprinkle with spring onions, and finish with sea salt and a small pile of toasted sesame seeds, to mix in when eating. Close your box and pack in a bento bag with a fork or chopsticks. Prep Cook Makes 15 min 25 min 1 bento
For the rice
150g white Japanese rice (short-grain/sushi) 80g black or red quinoa 2 tbsp sunflower seeds ½ tsp salt
1 tsp brown rice vinegar
For the lazy tamago 1 egg
1 pinch salt
1 pinch chilli flakes Oil, to fry
1 nori sheet
1 portion rice (about ⅓ of the above, or to taste) A few radicchio leaves 2cm cucumber, very thinly sliced (1–2mm) Toasted nuts or seeds ½ tsp brown rice vinegar 1 pinch sea salt
1 pinch gochugaru (Korean pepper)
1 wedge orange Sesame seeds
To make the rice, wash the combined grains in the cooking pot, drain and repeat. Add 350ml fresh water, cover, bring to a boil, then simmer over a low heat for 15 minutes. Take off the heat and set aside with the lid on for five minutes, then carefully fold in the salt and vinegar. Leave to cool.
Whisk the egg with the salt and chilli. Heat a little oil in a medium frying pan over a medium heat, pour in the egg mix and tilt to cover the base like a pancake. Put the whole nori sheet on top, then, when the omelette curls up at the sides, fold it in three and slide it on to a clean chopping board. Leave to cool slightly before cutting into bitesize strips.
Arrange the rice in one end of your box and use a piece of radicchio leaf as a “bowl” for the tamago. Make separate baking paper “pockets” for the cucumber slices and the toasted nuts, then drizzle the rice vinegar over the cucumber and sprinkle with a little salt and gochugaru.
Top with the orange and finish with a sprinkle of sesame. Pack with chopsticks or a fork.