This is another speed bento made with previously frozen yaki onigiri (grilled rice balls) that I defrosted/warmed in the microwave for good texture). The yaki onigiri worked out surprisingly well -- I don't usually have fresh rice hanging around the house, so this'll be another time saver on mornings when I suddenly feel like rice. The homemade ma po tofu, store-bought Korean octopus panchan, steamed kabocha and juice jello cup were all leftovers, so it only took about 5 minutes to assemble this bento in the morning.
Yaki onigiri freeze extremely well, retaining their shape and flavor when packed in bento lunches and eaten at room temperature (important: reheat in the microwave before packing). Yaki onigiri are classic izakaya (pub) or bento food -- very nostalgic for us. I'm lucky my husband didn't eat all of them when I was making them!
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