Bento Box Five Color Sushi Rice

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 1
• 1 lb ground chicken
• 1 teaspoon ground ginger
• 2 tablespoons soy sauce
• 4 tablespoons sake
• 4 tablespoons mirin
• 2 tablespoons water
• 2 teaspoons sugar
• 1 egg, beaten
• 1/2 teaspoon sugar
• 1 (10 5/8 ounce) bag frozen edamame (jfc wel-pac brand)
• 1 (11 1/2 ounce) bottle pickled ginger (jfc wel-pac brand)
• 1/2 lb salmon fillet
• 5 tablespoons sake
• 1 tablespoon soy sauce
• 5 teaspoons sugar
• 1 teaspoon vegetable oil or 1 teaspoon sesame oil
• 1 cup steamed japanese rice
• 1 tablespoon sushi vinegar

Recipe

• 1 in a bowl, mix the soy sauce, sake, mirin, water, and sugar. in a sauce pan, heat the premixed sauce and the ground ginger. add ground chicken. simmer the meat on medium-low heat, stirring constantly with chopsticks until the liquid is absorbed. set aside.
• 2 lightly grease a sauce pan and heat well. mix beaten egg and sugar together. pour into pan and scramble finely, using chopsticks. unlike cooking a typical scrambled egg, cook egg on high heat quickly to make a fluffy texture. set aside.
• 3 defrost the frozen edamame in cold water, then remove from water and set aside.
• 4 take desired amount of pickled ginger and set aside.
• 5 grill or sauté salmon filet and remove skin and bone. flake the salmon into small pieces with a fork. in a bowl, mix the soy sauce, sake, oil, and sugar. in a sauce pan, heat the sauce on medium-high and add the salmon. cook and stir well until the liquid is all absorbed. set aside.
• 6 mix warm steamed rice and sushi vinegar. allow to cool. set aside.
• 7 to assemble, spread rice on bottom of container or serving plate. top with each of the colored items.