Hard-Boiled Egg Bento Box

Hard-Boiled Egg Bento Box


  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.


  • 4 large, hard-boiled EGGS, peeled and sliced
  • 2 ripe avocados
  • 8 oz. sliced smoked 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


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.

This recipe is an excellent source of protein, folate and choline, and a good source of vitamin A.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.