It continues to be lovely and sunny here in the UK (for the most of it) so I’ve been making nice light, summery bentos.
In this bento (above) is brown sushi rice (with sushi vinegar), with spring onions on top; diced avocado, cherry tomatoes and more spring onions; mange-tout and two types of tamagoyaki.
The darker one has more soy sauce in the mix, and the lighter one is made with more mirin, so it’s a little sweeter.
I hope everyone has been enjoying whatever weather they have had!
How is the bento/healthy lunch making going over the holidays?