My daughter graduated from her preschool 2 weeks ago and this is the final week for my son in the first grade. This post will be the last bento post for this school year as they won’t need bento lunch during the summer break. In addition, we’ll spend quite a bit of time in Japan this summer.
I still cannot believe how fast this school year passed by. We’re very happy that both children went to school happily and had a wonderful school year in their school.
If you are a long time reader of Just One Cookbook, you know that I started this bento series last fall. Before I started this series, last time I packed a Japanese style bento was the time I helped my mom pack my own lunch when I was in high school. My mom’s bento had more variety of foods compared to my simple bento for my son.
As a newbie for making bento, I have a lot to learn next school year and hope to improve my bento packing skills (aesthetically and bento food menu-wise). I also wish that my bento will inspire others who make bento and have a healthier lifestyle.
Thank you so much for your support this school year and see you this fall on my bento series! Now let’s go over today’s bento.
Previous Dinner was:
My family’s favorite Teriyaki Salmon.
Lunch Next Day:
- Teriyaki Salmon Bento
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- Fill up half of bento box with Japanese rice. Let it cool so that hot/warm rice will not warm up other cooled food.*
- Pan fry leftover Teriyaki Salmon and Gyoza or bake them in a toaster oven until it's warm.
- Wash fruits and pat dry. Place them nicely in the bento box along with broccoli.
- Pack cooled Teriyaki Salmon and Gyoza.
- Cool down completely before closing the bento box.
* This lunch is for my 6-year-old son.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.