Directions

To Make Teriyaki Wasabi Salmon

1. Mix light soy sauce, mirin & sugar together to form a paste. Divide into 2 bowls. Add 1 tsp wasabi paste to one of the bowls and mix.
2. Lay the salmon skin down on a lined baking tray and brush the sauce over to marinade for 30 mins.
3. Preheat oven to 180°C. Drain salmon well and bake for 15 mins in the middle rack.
4. Add 2 tsp of wasabi paste to the other sauce bowl and mix. Brush onto salmon and bake for a further 3-5 mins.

To Prepare Tamagoyaki

1. Beat eggs with all the other ingredients. Using a fine mesh sieve, filter the egg through.
2. Heat up tamagoyaki pan with some oil over low heat. Use a kitchen napkin to absorb up excess oil.
3. Pour ¼ of the egg mixture over pan and swirl to cover the entire pan surface. Start rolling from the curve end and once you reach the end push the rolled egg back to the curve end.
4. Oil the pan with the oiled kitchen napkin before pouring another ¼ of the egg mixture and gently tilt the rolled egg to let the liquid egg to cover the base of the rolled egg in order to seal.
5. Repeat the process until all the egg mixture is used up. Let it cool and slice into thick sections.

To Prepare Japanese Spinach Salad

1. Blanch spinach in boiling water for 30 secs. Remove and plunge into ice cold water filled with some ice cubes to stop cooking.
2. Squeeze as much water out or wrapped with some paper napkins to absorb as much water out.
3. Cut into 4cm length.
4. Toast sesame seeds and grind with a pestle and mortar but still leave some whole for texture. Mix with light soy sauce and sugar. Pour over cut spinach and mix well.

To Prepare Japanese Pickles

1. Place all vegetables in a medium bowl and weigh. The quantity of salt to be added will be the total weight of vegetables divided by 0.0025. Add in sugar and mix well.
2. Stack a few plates onto vegetables to press them down and cover to start pickling process. Chill in the refrigerator overnight.
3. Mix in some sesame oil and sesame seeds before serving.

To Assemble

1. Assemble bento box by placing sushi rice to one side. Then using Asian lettuce to compartmentalize the teriyaki wasabi salmon, tamagoyaki, Japanese spinach salad and Japanese pickles.
2. Bento box should be kept chilled until ready to eat, best eaten day of.