This pretty little bento is one of my favourites – it’s elegant and healthy… completely unlike me! Inside is sesame vinegar aubergine and spicy soy sauce cucumber, as well as soy sauce and balsamic vinegar chicken.
Recipe for inari sushi
2 cups hot, cooked Japanese rice
3 tbsp liquid sushi seasoning
1 tbsp black sesame seeds
6 inari skins
Pour the sushi seasoning over the rice, then turn and fan until cooled and no longer steaming. Leave to get completely cold before stirring in your black sesame seeds.
Open your packet of inari skins, and slit open along the longer side, carefully pulling the edges apart to make a pocket. Fill with the rice and place in the bento rice side up.
You might want to trim the inari skins down so that they fit in your bento, as some can be taller than your bento is deep. Generally, cutting them in half will make them the right size. Or, you can simply lay a full size piece on its side.
This recipe originally appeared in 501 Bento Box Lunches, published by Graffito Books.