Salmon and rice temaki bento box

Thaw a salmon filet, remove the back skin and sprinkle it with salt.

Add a little oil to a hot pan and lay the salmon flat side down to develop a sear. After a couple of minutes add a tiny drizzle of oil to the uneven side and flip.

Press the belly side down with a weight or a spatula to brown it evenly; the salmon is done after about seven minutes.

For the pickles, put julienned carrots in a glass jar with thinly sliced serrano peppers, salt and a tiny pinch of MSG.

Pour over a solution of one part water to one part white vinegar; it keeps in the fridge a long time.

In the bottom reheatable layer put the salmon, 100 grams of cooked rice in the center and 50 grams of frozen edamame with a sprinkle of salt.

In the top layer mix 10 grams of kewpie mayo with 10 grams of sriracha in the sauce container, add the pickled carrots, and pack seaweed wrappers broken into half sheets.

At lunch, reheat the bottom layer and build seaweed snacks: sauce, rice, edamame, a piece of salmon, then the pickled carrots.