Miso-Glazed Salmon & Asparagus Bento Box

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

   ~5 min
2. 2

   In a small bowl, whisk together miso paste, mirin, soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger to create the glaze.

   ~3 min
3. 3

   Place salmon fillets on one side of the prepared baking sheet. Brush generously with half of the miso glaze.

   ~1 min
4. 4

   Trim the tough ends from the asparagus spears. Toss them with a drizzle of sesame oil and a pinch of salt and pepper. Arrange them on the other side of the baking sheet.

   ~3 min
5. 5

   Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily, and the asparagus is tender-crisp. Brush the salmon with the remaining glaze halfway through baking.

   ~15 min
6. 6

   While the salmon and asparagus are baking, prepare the bento box. Divide the cooked sushi rice into two compartments of your bento box.

7. 7

   Once cooked, carefully place the miso-glazed salmon and asparagus into the bento box compartments alongside the rice.

   ~2 min
8. 8

   Garnish with toasted sesame seeds and thinly sliced scallions.

   ~1 min