I made this bento from Sunday’s leftovers, for my BF to eat on Monday.
Myself I’ve been eating out all week – we’ve been delivering some software and it was buggy, meaning lots of overtime trying to get it to run and no time for making bentos!
As you can see by me not even posting this bento until now.
The box contains two different types of kimbap-style maki rolls – one filled with avocado, cucumber, steamed spinach with sesame, omelette, and carrot, the other with avocado, cucumber, carrot, leek and mayo. I know some people here are of the opinion that mayo in sushi rolls is a sacrilege – but I happen to like it :)
There is also a bentoturf pocket with some wasabi and a fishy of soy sauce in the corner.
Here’s to hoping the next week gets better!
And now for some extra pictures:
I learned a good trick for cutting maki rolls from the sushi chef of my trust:
Dip the tip of the knife into a bowl of water. When you lift it up again, let a drip of water run down the edge of the blade. Do this before every cut, or every other cut once you get practice.
Cut with a smooth motion, not applying too much force but rather moving the knife diagonally.
Of course it goes without saying that you should use a sharp knife – actually, you should always keep your knives sharp in the kitchen. It makes everything much easier and, contrary to intuition, safer.