A traditional Japanese bento box featuring perfectly pan-fried salmon, refreshing pickled cucumbers (Sunomono), and flavorful sesame spinach (Gomaae), served with rice, fresh tomatoes, and pickled plum (Umeboshi).
Sunomono (Pickled Cucumber):
1. In a bowl, salt the thinly sliced cucumbers and massage the salt into them to draw out moisture.
2. Let sit for 15 minutes, then rinse in water and drain, making sure to squeeze out as much water as possible.
3. Marinate the cucumbers with 1 tbsp sugar, 1 tbsp mentsuyu, and 3 tbsp rice vinegar.
Spinach Gomaae:
1. Blanch the bunch of spinach in boiling water for 30 seconds.
2. Immediately place the blanched spinach in an ice bath to stop cooking, then strain and squeeze out as much water as possible.
3. Marinate the spinach in 3 tbsp crushed toasted sesame seeds, 1 tbsp sugar, 1.5 tbsp soy sauce, and 2 tsp sesame oil.
Salmon Bento:
1. On medium heat, fry the 2 salmon filets in a neutral oil for 3-4 minutes on each side. Season with salt and pepper to taste.
2. Assemble the bento box using cooked Japanese short grain rice, the prepared Sunomono, the prepared Spinach Gomaae, fresh tomatoes, pickled plum (Umeboshi), and the pan-fried salmon.
