Another week, another Bento round-up. This week, Jen had her biweekly Friday off, so I have four Bentos to share with you all. Without further ado, let's take a look at those Bentos.
Unfortunately, this first Bento pic was taken in a rush, and came out pretty blurry. The first Bento consists of a DIY pork patty melt, with a pork patty (containing country-style pork ribs and a little bacon), San Francisco Sourdough (with the crusts cut off--that's love), and Cabot Extra Sharp Cheddar. I also included a few Club crackers for any leftover Cheddar, and some carrot sticks. As always, every lunch also contained plenty of bagged snacks and fruit.
In an effort to better understand what makes a sushi roll well-rolled, and in an attempt to improve my own sushi-rolling skills, I worked with bigger sushi rolls (using a single sheet of nori) earlier this week. In the main container, we have a vegetable roll with carrots, cuke, and avo, while the two side containers have a Buddha roll with avo and salted peanuts in them.
Wednesday's lunch consisted of a crustless off-the-bone turkey sandwich on San Francisco Sourdough with a little more of that Cabot Extra Sharp Cheddar, and sliced Gala apple.
The final Bento this week contains smaller sushi rolls, each made with 1/2 a sheet of nori. These are the kind of sushi rolls, or maki, that I typically make, and typically prefer, but I did find that my foray into large roll-making greatly improved my sushi-rolling skills after all. The top roll here is a Philadelphia roll with smoked salmon, cream cheese, and cukes, and the bottom roll is a simple veggie roll with just carrots and cukes. Both sushi Bentos this week also included a packet of soy sauce, and luckily enough, the Bento box comes with built-in chopsticks.
Thanks for stopping by Beach City Cooking, and I'll see you all very soon for another post. Have a great night, and stay cool!
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