Bento Box Ideas: Salmon Onigiri and Veggie Sides

Looking for an easy bento idea? This one features salmon onigiri and a few simple 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:

Salmon onigiri: Mix flaked grilled salmon into warm rice and shape it into a ball—no nori seaweed needed. (Find more onigiri filling ideas!)
Kinpira gobo: A classic Japanese side dish made by stir-frying burdock root and carrot with soy sauce.
Pickles: They add a crisp texture and tangy flavor. Choose your favorites—mine is Nukazuke, classic Japanese pickles fermented in a rice bran bed.
Edamame & Cherry tomatoes: These are your bento color boosters! Keep these stocked for those moments when you need “just one more item.”

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.

Salmon Onigiri: Rinse and soak the rice the night before, then cook it in the morning. You can also use frozen rice—just reheat it in the microwave. Grill the salmon the night before.
Kinpira gobo: Make this a day or two in advance. It keeps well in the fridge for 3–5 days, so it’s perfect for prepping ahead.
Pickles: Slice your pickles the night before so they’re ready to pack.
Edamame: Frozen edamame is a lifesaver—just thaw it overnight in the fridge.
Cherry Tomatoes: Rinse them and pat them dry.

How to Make Onigiri Bento: Step-by-Step

Step 1

Let the freshly cooked rice cool down. Reheat the grilled salmon, kinpira gobo, and edamame, then let them cool completely.

Step 2

Flake the salmon and mix it into the rice.

Step 3

Place the salmon rice onto plastic wrap, cover it, and shape it into an onigiri. (Use an onigiri mold or case for easy shaping.)

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.
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 likely get squished and lose its shape. That’s when an onigiri case comes in handy! It helps keep your onigiri in shape and doubles as a mold, so you can quickly make perfectly shaped rice balls. You can find them at 100 yen shops, such as Daiso, so be sure to check them out!

The pink onigiri case features Kuromi-chan, and the purple one has Cinnamoroll—my daughter’s favorite Sanrio character!

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.

Itadakimasu!

Time for bento! Whether you’re packing lunch for yourself or your kids, there’s something so satisfying about opening a well-packed bento box. Onigiri is easy to make and perfect for on-the-go, so I definitely recommend giving onigiri bento a try!