Baltimore Bento Man: End of the Week Bento

End of the week bento for those who shop only on the weekends means planning ahead, having some basic ingredients always on hand {rice, soy sauce, mirin, cooking oils, etc}, using leftovers, frozen food {chicken, peas, okra} and using the food choices that last longer at the end of the week {apples, carrot, radish, peppers}. Or making an emergency store stop which I had to do when I ran out of nori; the sushi wrap. So it goes.

Above is Thursday bento. California rolls again {I had to buy the fake crab in a little package that has enough for about three lunch bentos; thus the repeat}. This time I kept the roll simple; just the fake crab and avocado; worked out well. Along side is asparagus and in the other compartment is a raw vegetable mix of cherry tomatoes, radish, and carrot; some cornichons, and an an apple/banana fruit mix.

Friday included some mahi mahi fried fish left over from fish tacos the night before {hiding under the lemons}, snap peas in soy sauce, radishes, and apple in the small compartment. The large compartment is mostly plain rice with a couple of dried tomatoes and some sauteed spinich and mushrooms. The plain white rice works well for visual interest and contrast but is a bit of a hassle to eat for the chopstick challenged.