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Bare-Minimum Nori Bento
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1
Open the can of tuna, leaving it in the can.
Ingredients for this step
Canned tuna (no oil)
1 can
1:00
~1 min
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Steps
Ingredients
1
Open the can of tuna, leaving it in the can.
Canned tuna (no oil) 1 can
1:00
~1 min
2
Since there is a lot of liquid, press down lightly with the can lid to squeeze out the excess.
1:10
~1 min
3
Add about 2 tablespoons of mayonnaise to the can.
1:27
4
Mix the tuna and mayonnaise well right in the can to make tuna mayo.
1:35
~1 min
5
Add a thin first layer of rice to the bento box and smooth it flat.
1:56
~1 min
6
Spread all of the tuna mayo evenly over the rice.
2:25
~1 min
7
Add another layer of rice on top of the tuna mayo and smooth it flat.
2:54
~1 min
8
Sprinkle katsuobushi over the second layer of rice.
3:10
9
Drizzle soy sauce over the katsuobushi.
3:27
10
Lay nori on top, covering the surface loosely.
3:39
~1 min
11
It looks a little plain, so top with takuan and umeboshi to finish.
4:06
~1 min
1
Step 1
Open the can of tuna, leaving it in the can.
Canned tuna (no oil)
1 can
2
Step 2
Since there is a lot of liquid, press down lightly with the can lid to squeeze out the excess.
Canned tuna (no oil)
1 can
3
Step 3
Add about 2 tablespoons of mayonnaise to the can.
Canned tuna (no oil)
1 can
Mayonnaise
2 tablespoons
4
Step 4
Mix the tuna and mayonnaise well right in the can to make tuna mayo.
Canned tuna (no oil)
1 can
Mayonnaise
2 tablespoons
5
Step 5
Add a thin first layer of rice to the bento box and smooth it flat.
Cooked rice
to taste
6
Step 6
Spread all of the tuna mayo evenly over the rice.
Canned tuna (no oil)
1 can
Mayonnaise
2 tablespoons
7
Step 7
Add another layer of rice on top of the tuna mayo and smooth it flat.
Cooked rice
to taste
8
Step 8
Sprinkle katsuobushi over the second layer of rice.
Katsuobushi (dried bonito flakes)
to taste
9
Step 9
Drizzle soy sauce over the katsuobushi.
Soy sauce
to taste
10
Step 10
Lay nori on top, covering the surface loosely.
Nori (dried seaweed)
to taste
11
Step 11
It looks a little plain, so top with takuan and umeboshi to finish.
Takuan (pickled daikon radish)
to taste
Umeboshi (pickled plum)
1 piece
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