Hard-Boiled Egg Bento Box

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  • Ingredients
    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

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1/4 of recipe

    Calories: 658

    Total fat: 21 g
    Saturated fat: 4 g
    Polyunsaturated fat: 3 g
    Monounsaturated fat: 11 g

    Cholesterol: 200 mg
    Sodium: 460 mg
    Carbohydrates: 91 g
    Fiber: 7 g
    Sugar: 3 g
    Protein: 26 g
    Vitamin A: 102 mcg
    Vitamin D: 11 mcg
    Folate: 93 mcg
    Choline: 208 mg
    Calcium: 64 mg
    Iron: 3 mg
    Potassium: 705 mg

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


  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.

Insider Info

  • 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.