Artfully arranged with sweet ground chicken, salmon flakes, scrambled egg, and strawberries, this colorful Sanshoku Bento turns a simple school lunch or work lunch exciting.
Sanshoku Bento is very similar to Soboro Bento which I had previously shared on Just One Cookbook. The bento includes ground chicken seasoned with the slightly sweet soy sauce flavor, served on top of steamed rice with scrambled egg. The only difference here is I have also included flaked salmon. Because there are three colors, this bento is known as “Sanshoku (three-color)” Bento.
On the previous day, dinner was: Sanshoku Donburi
Sometimes I add one more color to enhance the looks of Soboro Don. This time I defrosted and bake Japanese Salted Salmon from the freezer. Once it’s cooled, I break up the salmon into flakes. Now your third topping is ready.
Lunch Next Day:
- Sanshoku Bento
- Strawberries
Whether your packing lunches for the kids, or for yourself, Sanshoku Bento is one of the easiest ideas for a wholesome, delicious bento menu.
If you are new to packing lunches and interested in making bento-style lunch, check out my short video below on How To Make Bento.
Watch How to Make Bento (お弁当の作り方)
Here are some helpful tips and tools on how to make healthy and colorful Bento.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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Sanshoku Bento
Ingredients
- 1 serving cooked Japanese short-grain rice
- soboro don
- Japanese Salted Salmon (homemade or store bought) (shredded)
- shredded nori seaweed (kizami nori)
- strawberries
Instructions
- Pack rice in ⅔ of bento box and put salmon flakes, scramble egg, and ground chicken on top of the rice. Sprinkle shredded nori.
- Add strawberries in ⅓ of the bento.
- Cool down completely before closing the bento box.
