Bento Bridge

Tamagoyaki Bento Box❤️❤️

-For a great lunch that avoids sandwiches and chips, try a traditional Japanese bento. To surprise your kids with a pleasant meal, shape the onigiri into adorable shapes or animal figurines.

Ingredients:

For the Onigiri:

½ cup uncooked short-grain white rice

¾ cup water

1 sheet nori (dry seaweed), or as needed

2 teaspoons bonito flakes, divided

1 teaspoon white sesame seeds

1 teaspoon black sesame seeds

For the Tamagoyaki:

2 large eggs

1 teaspoon mirin (Japanese sweet wine)

⅛ teaspoon tamari

1 teaspoon vegetable oil

2 tablespoons tamari

1 teaspoon freshly grated ginger

⅛ teaspoon wasabi paste

¼ cup steamed broccoli florets

½ cup cooked shelled edamame

Directions:

-Rinse rice with cool water until the water runs clear; drain. Bring rice and 3/4 cup water to a boil in a pot. Reduce heat and let simmer until water is absorbed, about 15 minutes. Let cool, 10 to 20 minutes.

-Cut the sheet of nori into two 1-inch strips; reserve the remainder of the sheet for making tamagoyaki.

-Wet your hands and form the cooled rice into 4 equal portions. Keep your hands wet to keep rice from sticking. Create an indention in one of the rice portions using your thumb. Fill the indention with 1 teaspoon bonito flakes. Top with another rice portion to close the onigiri. Form into an oval shape and wrap the middle with a strip of nori. Make another onigiri with the remaining ingredients. Sprinkle white and black sesame seeds on top. Place in a bento box.

-Whisk together the eggs, mirin, and 1/8 teaspoon tamari together in a bowl; divide into 3 portions. Cut remaining portion of nori sheet into four 1/2-inch strips.

-Heat oil in a small saucepan or square tamagoyaki pan over medium-high heat. Add 1/3 of the egg mixture and cook until almost firm, 2 to 3 minutes; if omelette is too firm, it won't stick together very well. Slide onto a plate. Add the 4 strips of nori to the pan with some space between each.

-Cook another 1/3 of the omelette the same way, but roll it up carefully in the saucepan with the nori. Slide the rolled-up omelette onto the edge of the first omelette. Cook the third omelette and roll it up, sliding it on top of the second omelette. Let cool enough to touch, about 5 minutes.

-Roll the entire layered omelette together with nori inside. Cut into 4 pieces. Place into the bento box alongside the onigiri.

-Mix 2 tablespoons tamari, ginger, and wasabi paste together in a bowl. Put the mixture into a portable container then put inside the bento box. Add the steamed broccoli and edamame.

Rainbow Bento Box❤️❤️

-Variety of fruits and vegetables are served with straightforward pinwheels stuffed with hummus, turkey, and spinach in this Rainbow Bento lunchbox. Fun, simple, and tasty!

Ingredients:

2 red mini sweet peppers sliced
1 Halos® mandarin peeled, segmented
1 kiwi sliced
1/2 cup sugar snap peas
1/4 cup blueberries
1/2 cup red seedless grapes
1 large spinach wrap
2 ounces low-sodium deli-sliced turkey
1/2 cup baby spinach chopped
1 tablespoon hummus
1 slice provolone cheese

Directions:

-Assemble lunchboxes with peppers, mandarin, SunGold kiwi, snap peas, blueberries and grapes.

-Lay wrap on flat surface. Spread with hummus and top with cheese, turkey and spinach. Roll up tightly and slice into 1-inch thick rounds. Add half to each lunchbox.