Japanese · PANTRYHOP RECIPE
Onigiri Bento with Pickled Cucumber
35 minutes · 4 servings · vegetarian
A home-friendly bento inspired by everyday Japanese lunch boxes.
Ingredients
Check you have the quantities below.
- 4 cups cooked Japanese short-grain rice
- 1 tsp salt
- 2 tbsp furikake seasoning
- 1 large cucumber, thinly sliced
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp soy sauce
Let’s make it
- Mix the cucumber with rice vinegar, sugar, and soy sauce, then let sit 15 minutes.
- Season the warm rice with salt and furikake.
- Shape the rice into 6 onigiri.
- Pack the onigiri with the quick-pickled cucumbers for a simple bento lunch.
- Serve at room temperature.
Use a small bowl or mold to help kids shape the rice without sticky hands.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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