Hard-Boiled Egg Bento Box
We love meal prepping for the whole family to help make the week ahead effortless. A Hard-Boiled Egg Bento Box makes packing the kids’ and your lunches effortless.
INGREDIENTS:
4 large, hard-boiled eggs, peeled & sliced
2 ripe avocados
8 oz. sliced smoke salmon
1 English cucumber, sliced
soy sauce, wasabi, pickled ginger (optional)
Sushi Rice:
2 cups sushi (short-grain) rice
3 Tbsp. rice wine vinegar
1 Tbsp. granulated sugar
1 tsp. sea salt
2 Tbsp. toasted sesame
DIRECTIONS:
1.) SUSHI RICE: RINSE rice well with cold water. In saucepan, BRING rice and 2 cups water to boil. REDUCE heat, COVER and SIMMER for about 20 minutes or until water is absorbed. LET stand for 10 minutes.
2.) HEAT vinegar in small saucepan set over medium heat. ADD sugar and salt; SIMMER and STIR until dissolved. DRIZZLE over rice. SPRINKLE with toasted sesame seeds; TOSS well. LET cool.
3.) ASSEMBLE rice, avocados, smoked salmon, eggs and cucumber in Bento box.
4.) SERVE with soy sauce, wasabi and pickled ginger, if desired.
INSIDER TIP:
— Hard-boiled egg storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate hard-boiled eggs in a sealed container to prevent odor absorption; never store in their original carton. Once peeled, eggs should be eaten within two days.
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