Ingredients
Cooked Japanese short-grain rice (enough to fill half the bento box)
Chicken teriyaki (leftover or freshly prepared)
Lettuce leaves, for garnish
Cherry tomatoes
Sunomono (Japanese cucumber salad), pre-made
2 slices bunny-shaped apple (or regular apple slices)
Furikake (Japanese rice seasoning)
Instructions
- Cook Japanese short-grain rice and cool slightly. Fill half of the bento box with rice and sprinkle furikake on top.
- Reheat leftover chicken teriyaki in a pan until warmed, then let cool slightly. Place on top of lettuce in the bento box.
- Add cherry tomatoes and more lettuce for garnish.
- Place cucumber salad (Sunomono) in a silicone cup and add it to the box, making sure no liquid seeps out.
- Add apple slices (bunny-shaped if desired) to an empty section.
- Allow everything to cool fully before sealing the bento box.
Notes
- Swap chicken with salmon, beef, or tofu teriyaki for variation.
- Add tamagoyaki, pickles, or extra veggies for variety.
- Replace apple bunnies with orange slices, grapes, or strawberries.
- Try brown rice, multigrain, or quinoa instead of white rice.
- Soak apple slices in lemon water to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Assembly
- Cuisine: Japanese
- Diet: Halal
Nutrition
- Serving Size: 1 bento box
- Calories: 520
- Sugar: 9g
- Sodium: 880mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
