June 26th Bento

I have not been this excited about bento rice since I found those banana leaves and made lemper. Omg, it was so delicious today.

Last night BF was helping a friend move, so I suggested we go for some late night sushi after he got home. So I was making onigiri, thinking about the restaurant, and I started thinking about this dessert sushi I had there one time. It was made with mamenori soy paper, and it didn't stick together very well. I remember thinking that if a sushi chef can't get it to stick together, what chance did I have?

Then I had an epiphany. I would made dessert sushi for today's bento and to get it to stick together, I would brush the last couple of inches of mamenori with warmed up honey.

Worked like a charm!

The sushi is made with short grain white rice seasoned with a syrup I made by microwaving 2 Tbsp of lime juice and then mixing in 3/4 Tbsp sugar. It's filled with strawberry and kiwi slices, wrapped in sesame seed mamenori and sprinkled with a little ginger. When I cut it up this morning and saw how pretty it was, I wished I had made two rolls. At least I'll know for next time.

The meat is chicken cordon bleu (premade from the butcher, I just cooked it last night). I baked a couple of slices of acorn squash with it, and then mashed them with a little butter. It's in the little cup, sprinkled with a smidge of allspice and topped with a tiny tomato. I had never cooked squash before, but it was yummy, I'll make it again.

I steamed some more of the beet greens, some asparagus and snow peas. The edamame and sweet potato butterflies were boiled for 5 minutes.

For fruit, there are some apple hearts, cherries, raspberries and blueberries.

I thought this bento was especially delcious.

I have an interesting plan for some baking tonight. If it turns out the way I'm hoping, I'll post pics later!