I didn’t have a lot of time this week so my bento is more on the simple side. Overall I liked the technique and idea of doing something underwater so decided to post it anyway. I also got a new cookie cutter and used it in a new way, I think it was successful.

So for the main part of this bento, I made the rice into the shape of a whale. I used a whale shaped cookie cutter, lined it with saran wrap, then stuffed the rice inside. I was pleasantly surprised with how well the cookie mold actually worked even with small sections like the tail. I would have expected more breakage. I then used my seaweed punch to make the face on the whales.

For another new item, I tried making zaatar tofu chips. I cut tofu really think and topped it with zaatar. I then baked it at 350 until it crisped up. Honestly, they weren’t as great as I was hoping, and they quickly lose their crispness overnight. I would not recommend these in the future, but it did go well with my hummus.

For more protein, I made miso-marinated salmon skewers again. It was just as delicious this time around. I recommend reading my previous blog where I go into more details on these. For a balance of fresh veggies, I boiled some edamame and also added some grape tomatoes.

Finally, for dessert, I did sliced strawberries and a strawberry fruit roll. The strawberries were exceptionally sweet this time of year, and the fruit roll was a nice piece of nostalgia. I was pleased with this bento, and honestly, it didn’t really take long for me to make these. I feel like learning how to use tools more efficiently is really speeding up the process!