Miso Salmon Bento Box with Quick Pickled Cucumbers
Prep time
Cook time
Total time
Please note that the Prep time is hands-on time only. But you can let the cucumbers sit while the salmon is marinating, and cook rice while they both sit for efficiency.
Recipe type: Entree
Cuisine: Japanese
Serves: 2 servings
  • ¼ cup miso paste (use soy-free, if needed)
  • 2 tablespoons mirin
  • 1 tablespoon sake
  • 2 (6-ounce) skinless center-cut salmon fillets
  • 1 cup thinly sliced seedless cucumbers
  • 1 teaspoon kosher salt
  • 2 tablespoons 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, for garnish
  • 2 lemon wedges, for garnish
  • Soy sauce or gluten-free tamari, for serving (optional)
  1. In strainer, toss the cucumbers with the salt, and let sit for at least 5 minutes, or up to 1 hour. Briefly rinse the excess salt and squeeze out any excess liquid. Toss the cucumbers with the rice vinegar.
  2. In a medium bowl, whisk the miso paste, mirin, and sake until smooth. Add the salmon, and turn it to evenly coat with the marinade. turning to coat evenly. Let it marinate, turning periodically, for 10 to 30 minutes. Discard the remaining marinade.
  3. Heat large nonstick pan over medium-high heat. Add the fish and cook for 2 to 3 minutes on each side, or until the internal temperature of the fish reaches 145ºF.
  4. Cut each cooked salmon fillet into four small pieces.
  5. Pack each bento box evenly with rice, pickled cucumbers and salmon. Sprinkle with green onions and sesame seeds. Garnish with tomatoes and lemons. Serve with soy sauce, if desired.
Tip: To prevent sogginess, separate wet components like the cucumber pickles by using aluminum foil, silicone muffin liners, or small containers inside bento box.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/japanese-miso-salmon-bento-box