Inarizushi bento

For dinner yesterday I decided to make fried rice with gio, shrimp, carrots, broccoli, peas, red onion, and green onion. It was delicious, but there wasn't nearly enough leftover for both of us for lunch today. I thought this was the perfect opportunity to break out the inarizushi kit that we had picked up at Kukje over the weekend. I got my inspiration from this post at Lunch in a Box. I made rice at night and left it in the cooker so that it was ready to go when I assembled the inari this morning.


For your viewing pleasure we have two pictures. The top tier held the inarizushi (four for me and five for Nick) and four pieces of gio, with some frisee for garnish.

The bottom tier held some sugar snap peas, carrot flowers and sticks, and edamame. I tried threading some edamame on little picks, but it didn't work that well so I stopped after four and just filled a small silicone cup instead. The little skewers, though labor-intensive, were fun to eat. Not pictured is a small container of ranch.


Nick finished all of his lunch and I ate all but one of my inarizushi. Not a bad size for lunch, but I was a little worried when I packed it that it was too small. Nick said he wasn't starving after, but not super full, either.