Filed under Parent Bento

Weight Loss Bento #1: Smoked Salmon Sushi Wraps

Low Calorie Bento Lunch

Low-calorie lunches can still be delicious

Bentos, with their small size and focus on satisfaction over quantity, are ideal tools for weight loss or weight maintenance.

Portion control is key. Frequently bento boxes are sold with no dimensions listed, or with size but not capacity (Amazon.com bento boxes are particularly bad about this). A good range of sizes for low-calorie bentos would be:

  • 500 – 700 mL
  • 1.5 – 2.5 cups
  • about 4 inches square (very rough guide)

A very broad rule of thumb is that a well-packed bento lunch will have the same number of calories as its capacity in milliliters- a 600 mL bento will be about 600 calories- unless, of course, you’re adding butter, mayonnaise, or another high-fat, high-calorie ingredient.

As a general guide, bentos marketed for children- with faces, like the ubiquitous panda/pig/frog/duck face version, or printed with child-like messages- or described as for ‘lighter appetites’ will be smaller. Bentos with the words ‘for men’, ‘dinner’, or ‘picnic’ will be oversized.

Low-Calorie Sized Bentos at Amazon.com

Low-Calorie Sized Bentos at Bento&co (double-check the sizes on each box- their keyword search is a little buggy)

Avoid ‘snack’ or ‘onigiri’ bentos, which are really sized for a small snack and won’t hold enough to fill you up at lunch.

Shopping Ideas

Each week, I buy these items without even thinking about it, and I’m never at a loss for a low-cal bento:

  • 1 pint cherry tomatoes
  • 1 small box of blueberries
  • 1 large box of strawberries
  • A bunch of green or red grapes
  • 2-3 oranges
  • 1 head of lettuce

Weight Loss Bento #1: Smoked Salmon Sushi Wraps (348 calories)

Weight Loss Bento #1: Salmon Sushi Wraps

This bento is packed with 1 cup of sushi rice (recipe) in the larger bottom half of a 580 mL Kotobuki bento. The top layer includes blueberries in one little cup and about 2 slices of smoked salmon in another little cup. I buy huge quantities of smoked salmon at Costco, since it’s my favorite bento protein (and much cheaper that way!).

I included a very small divider with wasabi and filled a plastic container with teriyaki sauce. The flavor of teriyaki sauce complements the salmon nicely, and is a little more interesting than soy sauce.

I cut a sheet of nori into four long strips and packed them in a Ziploc baggie, tucked in beside the bento box, and threw in an orange.

At lunch time, you take a sheet of nori and pack it with a little rice and a little salmon. Roll it loosely, and instant sushi! It’s a great way to prevent the sogginess pre-made sushi rolls take on after a long morning in a bento, and the wrapping slows down the eating process to give you time to feel full.

Calorie Count

1 cup of sushi rice: 165 cal
2 oz smoked salmon: 66 cal
1 sheet nori: 10 cal
3 tsp teriyaki sauce: 16 cal
1/2 cup blueberries: 42 cal
1 orange:  65 cal

Total: 348 calories

A low-calorie bento packaged and ready to go!

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Last-Minute Lunch Bento

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I try to remember to make my lunch the night before, but often find myself completely stuck in the morning with no lunch to grab out of the fridge.

This is my go-to lunch even when I DO make it the night before, to be honest, because it’s so easy, low-cal and tasty (and the ingredients are all pantry and freezer).

In the bottom half of the bento I put sushi rice from the freezer that’s gotten one minute in the microwave, still in its plastic wrap. Every time I make sushi rice, I put one cup of rice in plastic wrap, flatten it out, and freeze it. I generally make 4 or 8 cups at a time.

On the side of the rice is the simplest tuna (or salmon) salad ever: take on vacuum pack of tuna and mix it with kewpie, or mayo, and a little teriyaki sauce.

Dried apricots, cherry tomatoes, and a lettuce leaf go into the top of the bento. If I don’t have fresh tomatoes, I just use jarred roasted red peppers. If I don’t have lettuce, I just leave it out!

It takes about 5 minutes to put it all together, and that usually includes washing the bento. The approximate calorie count is 350-400 cals, and it’s very filling!

What are your go-to grown-up bento tricks?

A Tale Of Two Bentos: Tuna Rice Salad

Even though I try hard to remember to freeze pre-portioned leftover rice every time I make a batch, inevitably I find that little half-full plastic container of Thursday’s sushi rice shoved all the way to the back of the fridge on Saturday (there should be a word for all those little half-full plastic containers that get shoved to the back of your refrigerator, shouldn’t there?).

I decided to turn my leftover rice into a Rice Salad (recipe below), and it turned out- surprisingly- great! It came together from all the ingredients I normally have on hand in the pantry and could really be varied endlessly based on what you have on hand- or what else is in those little half-full containers at the back of the fridge. Best of all, my two-year-old loved it, which sends it into A+ territory for me.

I love Sherimiya’s use of lettuce as an edible background (I try to steal from her whenever possible), and since the massive package of fun bento supplies I ordered in a weak moment arrived from All Things For Sale, I decided to step up my presentation game a little! I made one bento for the baby and one for myself… although, now that I look at them again, I wish I’d added a couple of little pandas to my own ‘mature grown-up’ lunch.

The baby bento has tuna rice salad with black grapes and a little clementine packed in his new little panda bento. The mom bento has the same with a few extra grape tomatoes, edamame, and the very last of the sliced strawberries. I may have added a Ghiradelli chocolate square at the last minute, but you didn’t hear it from me.

My bento was packed in my new super-fun and crazy cheap ($4!) blue oval bento. I love the addition of a movable divider and the clear plastic lid; I get to admire the contents every time I look in the fridge!

Tuna Rice Salad

Note the many wonderful substitutions this little salad will drink up. I’ve listed the ingredients I ended up using first, with substitutions in parentheses. If you use long-grain rice instead of prepared sushi rice, mix the vinegar with a tablespoon of sugar before adding it to the salad.

2 cups leftover sushi (or long-grain) rice
2 tbs dark sesame oil (or vegetable oil)
1 tbs rice vinegar (or any white vinegar)
7-8 grape tomatoes, quartered (or 2 full-sized tomatoes, diced)
1 container of vacuum-packed tuna (or vacuum-packed salmon)
1/2 cucumber, diced (or 1/2 bell pepper, or 1/2 cup shredded carrots, or 1/2 onion, or all of the above!)

Mix everything together. That’s it- and it keeps all week in the fridge!

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Nitsume Chicken and Bok Choy Bento

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I took some time this weekend to make a huge batch of my favorite Japanese sauce, nitsume (or ‘tsume’). You may have encountered it- dark, sweet, and deliciously salty- on your eel roll at a sushi restaurant. I’ve never made it before, but it couldn’t be easier (recipe follows), and is delicious on everything.

Today’s grown-up lunch bento contains a layer of sushi rice topped with poached chicken and peppers drizzled with nitsume. The smaller half of my little white Kotobuki is filled with steamed bok choy sautéed in a screaming hot pan with even more nitsume and sprinkled with sesame seeds. A little container of dried apricots fit perfectly in among the bok choy.

When I was finished with this bento, it looked so depressingly adult that I had to go back and add some fruit-leather-and-mozzarella flowers, just to cheer it up!

Nitsume
2 cups dashi (or chicken stock)
1 cup of soy sauce
1 cup of mirin
1/2 cup of sugar

Put all ingredients in a saucepan and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until reduced in volume by half (about three hours). Let cool completely and store in the fridge for up to a month.

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Landlocked Sushi Bento

I love sushi so much, but living about as far from the ocean as it’s possible to get means that sashimi-grade fish is (a) hard to find and (b) crazy expensive. I was really longing for a few rolls, though, so I decided to experiment with canned salmon! Actually, it’s more like vacuum-packed salmon, since those thin containers seem to taste much better to me than the standard hockey pucks.

I mixed one package of salmon with about a tablespoon of kewpie flavored with a little teriyaki sauce, and then rolled it up with sushi rice in nori, with a little cucumber. It wasn’t half bad, and it sated the craving, even if only temporarily.

The roll went into the bento with edamame salad (recipe from last week), orange segments, sliced strawberries, and a dried-fruit cup with dried papaya, dried apricots, and yogurt-covered raisins for dessert.

My charming Kotobuki bento is great for lunches, but just a little small (500mL) for dinner. I bought a shallow, small box in the container section of Target, and it seemed to work well! And if I ever want to make lunch for two to go, the snap-on lid was nice and sturdy.

Hope your week starts out great!

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Red, White, and Bento

My grown-up lunch bento today turned out with far more red than I had planned, but all the colors- white, yellow, green, red, and black- snuck in there in the end!

The larger bottom tier of the bento is packed with sushi rice (fresh from the freezer) decorated with a few black sesame seeds. On top of the bed of rice are four fresh pork and vegetable wontons. I’ve had terrible luck making my own wontons, but luckily live a few blocks from the main Asian market in town and pick up their homemade ones every week or so. Their frozen variety seem to taste much better than the average megamart ones, too, so I always keep a bag stashed in the freezer! A tiny bottle of my own invention- dipping sauce made with half teriyaki sauce, half sesame oil- is tucked under the wee strawberry heart.

Fruit is so wonderful right now, and I know we’ll miss it in the next week or so, so I crammed a whole, juicy plum into the top layer with two sliced strawberries. I couldn’t fit in my Hasty Pickles (recipe below), so those went into a very un-cool tupperware to round out the meal. Not pictured: An ultra-dark Ghiradelli square. I’m so predictable.

The week is almost over- have a happy Friday bento!

Hasty Pickles

Peel one cucumber and slice it as thinly as you can. Don’t get all carried away, though, having a few thicker slices gives it a little interest, I think.

Whisk together 1/4 cup of white or rice vinegar with 1/4 cup of sugar and a pinch of salt.

Pour the mixture over the cucumbers and call it a day. You can sprinkle the whole mess with dill, should you be so inclined.

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Poached Chicken Lunch Bento

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I’ve really been enjoying experimenting with bento lunches lately. I originally heard about the idea on a recent Splendid Table broadcast, and finding great websites like the wonderful Just Bento, the grown-up and simple Ohyao Bento, and charmingly kid-friendly Happy Little Bento added to my enthusiasm for these tiny, beautiful lunch treats.

While waiting on a new bento box to arrive, I’ve been packing pseudobento (definitely a word) in a sturdy Pei Wei container wrapped with a big rubber band. It isn’t exactly beautiful, but it works like a charm!

Today’s bento contains sushi rice with black sesame seeds topped with sweet and sour chicken (instructions below), a barrier constructed of peeled, sliced cucumbers, and baby carrots.

A small container of grapefruit slices in grapefruit juice (sweetened with a teaspoon of sugar) filled the fruit requirement, and I tucked a small handful of yogurt-covered raisins around it just for fun. A wrapped square of ultra-dark Ghiradelli chocolate found its way in for that late-afternoon snack component!

I made the chicken by poaching boneless, skinless chicken breast tenderloins in chicken stock for about 25 minutes, with sliced bell peppers tossed in for the last ten minutes. The chicken was then drained and shredded, and mixed with a sauce I whisked together with plum sauce, juice from half a lemon, salt, pepper, and about a tablespoon of rice vinegar.

Yum!

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