Kids Bento Lunch Box

For the egg roll with roasted seaweed, you will need 3 to 4 large eggs, a pinch of salt, 1 teaspoon sugar, 1 teaspoon brewed soy sauce, enough roasted seaweed sheets (nori or gim), and enough oil for greasing the pan. You will also need 1 to 2 pieces of prepared Spam musubi, 1 cup of cooked and seasoned Japanese rice, fresh vegetables of your choice enough to fill 2 bento boxes, and fresh fruits of your choice enough to fill 2 bento boxes.

Start by whisking the eggs in a bowl with salt, sugar, and soy sauce until the sugar and salt are fully dissolved.

Heat a nonstick pan over medium heat and lightly grease it with oil. Pour about a quarter of the egg mixture into the pan and tilt it from side to side so the bottom is evenly covered. Cook until the bottom is set but the top is still moist, then place a sheet of roasted seaweed on top.

Begin rolling the egg from one edge, folding it over about two inches at a time until you reach the other side. Push the rolled egg to the edge of the skillet.

Pour the remaining egg mixture into the pan, tipping the skillet to form a thin layer that covers the bottom. When the bottom is set and the top is still slightly moist, lay another sheet of roasted seaweed on top and roll the egg again, starting from the end with the cooked portion until the roll is complete.

Transfer the rolled egg to a cutting board and slice it into bite-sized pieces.

Place the sliced egg rolls in a bento box and arrange the seasoned rice, fresh vegetables, and fruits around them. You can also add the prepared Spam musubi for extra fun.

Make sure to include your kids’ favorite snacks, fruits, and veggies. Use colorful ingredients to make the bento box visually appealing.