Save Pin Colorful, fresh, and playful open-face sandwiches inspired by Japanese bento box traditions. These sandwiches feature a medley of flavors and textures, perfect for lunch or a light meal.
The first time I made these bento-inspired sandwiches for my friends, everyone was delighted by the look and taste. They sparked conversation about childhood lunchbox memories and encouraged playful creativity with toppings.
Ingredients
- Bread: 4 slices Japanese milk bread (shokupan) or soft white sandwich bread
- Protein: 100 g cooked shrimp, peeled and deveined; 2 large eggs
- Vegetables: 1/2 small cucumber, thinly sliced; 1/2 avocado, sliced; 4 small radishes, thinly sliced; 1 small carrot, julienned; 2 sheets nori (seaweed), cut into strips; 1 tbsp pickled ginger (optional); 1 tbsp edamame beans, shelled
- Spreads & Seasoning: 2 tbsp Japanese mayonnaise (Kewpie preferred); 1 tsp soy sauce; 1 tsp rice vinegar; 1/2 tsp toasted sesame oil; 1 tsp black or white sesame seeds; Salt and pepper, to taste
Instructions
- Toast bread:
- Toast the bread slices lightly and let cool.
- Prepare eggs:
- Boil eggs for 8 minutes. Cool and peel, then slice eggs into rounds.
- Make spread:
- In a small bowl, mix mayonnaise, soy sauce, rice vinegar, and sesame oil.
- Spread base:
- Spread a thin layer of the mayonnaise mixture over each bread slice.
- Arrange toppings:
- Layer shrimp, egg slices, cucumber, avocado, radish, carrot, nori strips, pickled ginger, and edamame beans artfully on top.
- Season and serve:
- Sprinkle with sesame seeds. Season with salt and pepper. Serve immediately, or pack in a bento box.
Save Pin Building these sandwiches together is a fun activity for kids and adults alike. It's become a favorite weekend lunch in our household, often paired with simple green tea.
Required Tools
Small saucepan for boiling eggs, knife for slicing, cutting board, toaster, and a spreading knife or spoon are all you'll need.
Allergen Information
This recipe contains eggs, wheat (gluten), soy, seafood (shrimp), and sesame. Some brands of bread and mayonnaise may contain traces of nuts—always check packaging if uncertain.
Nutritional Information
Per sandwich: 215 calories, 8 g total fat, 24 g carbohydrates, 11 g protein.
Save Pin Serve fresh for maximum crunch and visual appeal, or wrap and store chilled up to 4 hours for on-the-go lunches.
Recipe FAQs
- → What type of bread is best for these sandwiches?
Japanese milk bread (shokupan) gives a soft texture and mild flavor, but any soft white sandwich bread works well.
- → Can I make these vegetarian?
Yes, simply omit the shrimp and replace with tofu, extra vegetables, or other preferred proteins.
- → How should I present these sandwiches?
Arrange toppings creatively on toasted bread slices to achieve a playful, colorful bento-inspired look.
- → Are these suitable for meal prep?
They taste best fresh, but can be wrapped and kept chilled for a few hours if packed in a bento box.
- → What are good protein alternatives?
Try smoked salmon, grilled chicken, or even chickpeas for a twist on the classic flavors.
- → Do these sandwiches contain common allergens?
They may include eggs, wheat, soy, seafood, and sesame. Check all ingredients for allergen info before serving.