Save 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.
I first discovered this playful way to assemble sandwiches when experimenting with bento lunches at home for my family. It quickly became a favorite for both adults and kids due to its creative flair and fresh flavors!
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
- Prepare bread:
- Toast the bread slices lightly and let cool.
- Cook eggs:
- Boil eggs for 8 minutes, then cool and peel. Slice eggs into rounds.
- Mix spread:
- In a small bowl, mix mayonnaise, soy sauce, rice vinegar, and sesame oil to make the spread.
- Spread and assemble:
- Spread a thin layer of the mayonnaise mixture over each bread slice. Arrange toppings artistically on each sandwich: layer with shrimp, egg slices, cucumber, avocado, radish, carrot, nori strips, pickled ginger, and edamame.
- Finish:
- Sprinkle with sesame seeds, and season lightly with salt and pepper. Serve immediately, or pack in a bento box for later.
Save Making these with my kids turns lunch into a creative experience and a cherished routine before busy afternoons. We love picking and layering our favorite toppings together.
Required Tools
Small saucepan, knife, cutting board, toaster, and a spreading knife or spoon are all you need.
Allergen Information
Contains: Eggs, Wheat (gluten), Soy, Seafood (shrimp), Sesame. May contain traces of nuts depending on bread and mayonnaise brands. Always check labels for allergens if uncertain.
Nutritional Information (per sandwich)
Calories: 215, Total Fat: 8 g, Carbohydrates: 24 g, Protein: 11 g
Save Let everyone build their own sandwich for extra fun! These bento-inspired bites are sure to brighten up any lunch box.
Recipe FAQ
- → What type of bread works best?
Japanese shokupan milk bread or any soft white sandwich bread gives a delicate texture and absorbs the flavors well.
- → Can I substitute the protein?
Yes, use tofu for a vegetarian version or try smoked salmon or grilled chicken for different flavors.
- → Is it necessary to toast the bread?
Lightly toasting adds structure and prevents sogginess from moist toppings, but you can skip if preferred.
- → How do I pack these for a bento box?
Wrap sandwiches in parchment and chill; assemble toppings securely so they stay fresh until lunch.
- → How can I boost spice or flavor?
Add a dab of wasabi, a drizzle of sriracha, or extra pickled ginger for a spicy kick and extra dimension.
- → Are there allergy concerns?
Contains eggs, gluten, soy, shrimp, and sesame. Check labels for traces of nuts on bread and mayonnaise brands.