As you can see, in eating order :
shrimp nigiri (hand formed),
ikura (salmon eggs/roe) and cucumber “war boats”, gunkan-maki
hoso-maki of shrimps and shiso leaves.
The rice is brown + mochigome (sticky rice), cooked with kombu seaweed. The “su” is black rice vinegar, plus sudachi lemon juice. I just added a little salt. The rice was not so great, I put too much sticky rice to shape it nicely.
The reason for serving wasabi on the side is… I forgot including it. Well not great shape. I’m not read to open my sushi bar. Anyway, in Japan it’s not a job for women, our hands would too warm, we would only good at making onigiri.
It’s not a “lunch box”, it’s a bento (box) to eat at home.
Cal 445.5 F7.2g C77.5g P33.7g