Bento Box Ideas: Egg Onigiri and Veggie Sides

Looking for an easy bento idea? This one features egg onigiri and easy veggie sides. Most of the prep can be done the night before, so in the morning all you have to do is shape the onigiri, pack it up, and enjoy a tasty meal at work or school!

Looking for more? Check these simple onigiri bento ideas!

🍱 What’s in This Onigiri Bento

This bento is simple, colorful, and packed with a variety of side dishes. Here’s what’s inside:

Egg onigiri: A rice ball mixed with scrambled eggs and kombu—no nori seaweed needed. (Find more onigiri filling ideas!)
Hijiki nimono: A traditional Japanese side dish made with hijiki seaweed, carrots, and soybeans simmered in a lightly sweet soy-based sauce.
Simmered cabbage: Gently cooked cabbage seasoned with soy sauce and a touch of dashi.
Pickles: They add a crisp texture and tangy flavor. Choose your favorites—mine is Nukazuke, classic Japanese pickles fermented in a rice bran bed.
Cherry tomatoes, edamame, and kanikama (crab stick): These colorful side items add variety and brighten up the bento.

Prepping & Leftovers

To save time in the morning, prep most of the dishes the day before. Make the onigiri fresh in the morning for the best taste and texture.

Egg onigiri: Rinse and soak the rice the night before, then cook it in the morning (or use frozen rice and reheat). Scramble the egg and season with a pinch of salt, then mix with the rice and kombu.
Hijiki nimono: Make this 1–2 days ahead—it tastes better the next day as the flavors deepen.
Simmered cabbage: Prepare the night before and cool completely before refrigerating.
Pickles: Slice your pickles the night before so they’re ready to pack.
Edamame, Cherry Tomatoes, and Kanikama: Use frozen edamame; thaw overnight in the fridge. Wash and dry the cherry tomatoes in advance, and slice or portion crab sticks. These are your easy, no-cook bento helpers!

How to Make Onigiri Bento: Step-by-Step

Step 1

Let the freshly cooked rice cool down. Reheat the hijiki nimono and simmered cabbage, then let them cool completely.

Step 2

Add the scrambled egg filling to the rice and gently mix it in.

Step 3

Place the rice onto a sheet of plastic wrap, then wrap and shape it into an onigiri.

Step 4

Arrange the side dishes neatly into your bento box.

Packing Tips

Bento is usually packed in the morning and eaten later, meaning it stays at room temperature for hours. That’s why it’s important to pack it in a way that keeps the food safe and fresh, especially during hot weather. Here are a few simple tips!

Use plastic wrap to shape the onigiri—it’s more hygienic, especially in warm weather.
Reheat leftovers thoroughly to kill any bacteria that could cause spoilage.
Cool all items completely before sealing the bento box to prevent condensation from forming.
Drain excess moisture from high-water items, such as pickles, using paper towels before packing.
Use dividers or silicone cups to keep wet and dry foods separate, maintaining freshness and texture.

No More Squished Onigiri!

If you toss an onigiri into your bag, it’ll probably get squished and lose its shape. That’s why I love using an onigiri-shaped bento box like this! The lid is triangle-shaped to fit the onigiri perfectly, and it holds up to three small onigiri on top of a separate compartment for the side dishes. Everything stays neat, fresh, and in place—no more bento disasters!

But don’t worry—you don’t need a special lunch box to keep your onigiri looking good. Just wrap them tightly and place them in a small container or an onigiri case to help protect their shape until lunchtime.

Bento Carrying Tips

Once everything is packed, wrap your bento box, onigiri, and chopsticks in a cloth—it’s not only handy for carrying, but can also be used as a placemat when it’s time to eat.

If you’re packing the bento during warm weather and it will sit at room temperature for several hours, be sure to use an ice pack or an insulated lunch bag to keep it fresh and safe.

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