Miso-Glazed Salmon Bento


  • ¼ cup miso paste
  • 2 tablespoons Mizkan™ Mirin
  • 1 tablespoon sake
  • Skinless center-cut salmon fillets (6 oz. each)
  • 1 cup thinly sliced seedless cucumbers
  • 1 teaspoon kosher salt
  • 2 tablespoons Mizkan™ Seasoned Rice Vinegar
  • 2 cups cooked short-grain sushi rice, cooled
  • 1 tablespoon thinly sliced green onions
  • 1 teaspoon toasted sesame seeds
  • 6 cherry tomatoes
  • 2 lemon wedges


  1. Whisk miso, mirin and sake in medium bowl. Add salmon, turning to coat evenly. Marinate 10 min. or up to 30 min. Discard remaining marinade.
  2. Heat large nonstick pan on medium-high heat. Cook fish 2-3 min. on each side or until done (145°F). Cut each fillet into 4 small pieces.
  3. Toss cucumbers with salt in strainer or colander; let stand 5 min. Squeeze out excess liquid; toss with vinegar.
  4. Pack each bento box evenly with rice, pickled cucumbers and salmon. Sprinkle with green onions and sesame seeds. Garnish with tomatoes and lemons.


Serving: 2 servings


26 minutes