Toasted Sesame Rice Bento Box

by Jonathan Cheung

Easy and tasty for lunch – made special by placing in a Bento box with other yummy goodies!

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The Rice

  • 1 ½ cups/375mL Dainty Kimora Rice
  • 1 ½ tsp Toasted Sesame Oil
  • 1 tbsp Toasted Sesame Seeds, Black Sesame Seeds, or a mixture of both

Sesame Cucumber Salad

  • 2-3 Lebanese Cucumbers
  • ½ tsp Kosher Salt
  • 3 tbsp unseasoned Rice Vinegar
  • 1 tbsp Sugar
  • ¼ tsp Salt
  • ¼ tsp Soy Sauce
  • 1 tsp Toasted Sesame Seeds

  • Optional: Leftover Teriyaki Chicken or Salmon



Place the rice in the bowl of a rice cooker and wash in cold water 3-4 times, or until the water runs mostly clear. Cover in 2 cups cold water. Cook.


Meanwhile, slice the cucumbers thin and place in a bowl with ½ tsp Kosher salt. Mix to combine and let rest for 5-10 minutes to draw out a bit of moisture. Drain in a colander and gently press any excess moisture out. Mix in the remaining ingredients. Stir to combine and set aside.


When the rice is done cooking, stir in the sesame oil.


Place the rice in the biggest bento box compartment and sprinkle the sesame seeds on top. Place the cucumber salad in a smaller container and sprinkle some sesame seeds over top. Place the leftover chicken or salmon in the remaining compartment.

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