Type what you have

Ingredients

• ✓ sesame seed
• water
• yeast
• bread flour
• salt
• water
• parchment paper

Instructions

1. 1 Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
2. 2 Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
3. 3 Cover container with the lid. Let dough rise at room temperature for 1 hour.
4. 4 Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
5. 5 Dust a clean work surface with flour. Fold dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
6. 6 Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
7. 7 Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
8. 8 Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.

By nch

Ingredients

• ✓ sesame seed
• active dry yeast
• all-purpose flour
• water
• egg
• butter
• sugar
• salt
• olive oil
• milk

Instructions

1. 1 Place yeast into the bowl of a large stand mixer; whisk in ½ cup flour and warm water until smooth. Set aside until mixture is foamy, 10 to 15 minutes.
2. 2 Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
3. 3 Knead dough in the bowl of the stand mixer fitted with the dough hook on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
4. 4 Transfer dough onto a floured work surface; dough will be sticky and elastic but should not stick to your fingers. Gently form dough into a smooth, round shape, tucking loose ends underneath.
5. 5 Wipe out the stand mixer bowl; drizzle in olive oil. Place dough in the oiled bowl; flip several times until the surface is thinly coated with oil. Cover the bowl with aluminum foil; let dough rise in a warm place until doubled in volume, about 2 hours.
6. 6 Line a baking sheet with a silicone mat or parchment paper.
7. 7 Transfer dough to a floured work surface; pat to flatten any bubbles and form into a slightly rounded, 5x10-inch rectangle, about ½-inch thick.
8. 8 Dust dough lightly with flour if needed; cut into eight equal pieces. Form each piece into a round shape; gently tuck ends underneath as before.
9. 9 Gently pat and stretch dough rounds into flat, ½-inch-thick bun discs using your hands. Arrange buns about ½ inch apart on the prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled in volume, about 1 hour.
10. 10 Preheat the oven to 375 degrees F (190 degrees C).
11. 11 Beat remaining 1 egg and milk together in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating risen dough. Sprinkle buns with sesame seeds.
12. 12 Bake in the preheated oven until lightly browned on tops, 15 to 17 minutes. Buns will stick together slightly where they touch. Cool completely. Tear buns apart. Slice in half crosswise to serve.

By John Mitzewich

Ingredients

• ✓ sesame seed
• semolina flour
• semolina flour
• sugar
• active dry yeast
• salt
• vegetable oil
• egg
• egg
• milk
• all-purpose flour
• all-purpose flour
• water

Instructions

1. 1 Mix 1/2 cup plus 2 tablespoons semolina, 2 tablespoons sesame seeds, sugar, yeast, and salt together in a large bowl. Whisk in oil, egg, and egg white. Stir in warm milk slowly until a liquid dough forms.
2. 2 Cover the bowl with a plate or plastic wrap; let stand at room temperature until frothy, about 1 hour.
3. 3 Stir in 2 3/4 cups flour with a wooden spoon until a sticky dough forms. Cover again and allow to rest for 30 minutes.
4. 4 Line a baking sheet with parchment paper or a baking mat.
5. 5 Sprinkle 1 tablespoon flour over the dough and your hands. Mix dough, adding flour as needed, 1 tablespoon at a time, until it pulls away from the sides of the bowl. Shape into a round loaf and place on the prepared baking sheet. Cover loosely with a towel and let rise for 1 hour in a warm place until loaf doubles in volume.
6. 6 Preheat oven to 400 degrees F (200 degrees C).
7. 7 Beat egg yolk and water in a bowl with a fork; brush over the entire surface of the loaf. Sprinkle 1 tablespoon sesame seeds on top.
8. 8 Bake in the preheated oven until loaf is golden brown, about 20 to 25 minutes.

By chouchou65

Ingredients

• ✓ sesame seed
• milk
• butter
• margarine
• sugar
• water
• sugar
• active dry yeast
• egg
• all-purpose flour
• baking powder
• mahleb
• salt
• egg

Instructions

1. 1 Combine milk, butter, and margarine in a saucepan over medium heat. Heat until butter and margarine are melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm.
2. 2 Meanwhile, dissolve 2 teaspoons of sugar in warm water in a small bowl. Sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes.
3. 3 Crack eggs into a large bowl, and stir a little to break up the yolks. Slowly pour in heated milk mixture while whisking constantly, so as to temper the eggs and not cook them. Add yeast mixture, and stir just until blended.
4. 4 Combine flour, baking powder, mahleb, and salt in a large bowl; make a well in the center, and pour in egg mixture. Stir until it forms a sticky dough. Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough. Knead for about 10 minutes. Place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size.
5. 5 When dough has doubled, punch down again, and let rise until doubled. It will only take about half as long this time.
6. 6 Separate dough into 5 even portions, then separate each of those into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. Place loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Brush loaves with beaten egg, and sprinkle with sesame seeds.
8. 8 Bake in the preheated oven until nicely golden brown all over, about 25 minutes.

By Ani

Ingredients

• ✓ sesame seed
• sea salt
• black sesame seed

Instructions

1. 1 Place a cast iron or heavy-bottomed stainless steel pan over medium heat. Add salt. Stir until heated through, about 1 minute. Pour salt into a mortar. Add sesame seeds to the pan. Stir constantly with a wooden spoon or spatula until seeds are fragrant and starting to crack. Test if the seeds are ready using the back of a stainless steel spoon; they will be dry, not wet.
2. 2 Pour the toasted seeds into the mortar. Allow to cool slightly. Place the mortar at hip level, preferably while seated. Grind with a pestle until the seeds have opened and the salt pulverizes; the finished mixture should resemble rough sand.

By Buckwheat Queen

Ingredients

• ✓ sesame seed
• water
• soy sauce
• white sugar
• spinach
• salt

Instructions

1. 1 Place 1 1/2 tablespoons sesame seeds on a plate; use the bottom of a pot or heavy measuring cup to crush the seeds. Transfer to a bowl. Add water, soy sauce, and sugar; stir dressing.
2. 2 Bring a small pot of water to a boil; add salt. Add spinach and cook until wilted, no more than 1 minute. Drain spinach into a colander and rinse with cool water to stop the cooking process. Squeeze spinach with hands to remove moisture. Cut into strips.
3. 3 Place cooked spinach in serving bowls. Drizzle dressing on top and add remaining sesame seeds as garnish.

By chefcs

Ingredients

• ✓ sesame seed
• olive oil
• wasabi powder
• black pepper
• tuna
• french bread

Instructions

1. 1 Combine olive oil, sesame seeds, wasabi, and black pepper in a bowl. Add tuna and toss until evenly coated. Adjust seasoning as desired with additional wasabi powder or black pepper. Serve on sliced French bread.

By JOELLEFLYNN

Ingredients

• ✓ sesame seed
• cucumber
• rice wine vinegar
• white sugar
• soy sauce

Instructions

1. 1 Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
2. 2 Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.

By Kelly Joy

Ingredients

• ✓ sesame seed
• cucumber
• salt
• lemon juice
• white sugar
• white wine vinegar

Instructions

1. 1 Partially peel cucumbers lengthwise, leaving thin green stripes around cucumbers; halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon; discard seeds. Thinly slice cucumbers; transfer to a bowl. Add salt to cucumbers; mix with your hands until cucumbers are limp. Set aside for 45 minutes.
2. 2 Transfer cucumbers to a strainer; squeeze as much liquid out as possible.
3. 3 Combine lemon juice, sugar, and vinegar in a large bowl until sugar dissolves. Add cucumbers; toss to coat. Divide cucumbers among small bowls; top with sesame seeds.

By Celsia

Ingredients

• ✓ sesame seed
• short-grain white rice
• water
• salt
• bonito flakes
• nori

Instructions

1. 1 Wash rice in a mesh strainer until water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover, and simmer rice until water is absorbed, 15 to 20 minutes. Let rice rest for 15 minutes to continue to steam and become tender. Allow cooked rice to cool.
2. 2 Combine remaining 1 cup water with salt in a small bowl; use to dampen hands before handling rice. Divide cooked rice into 8 equal portions. Use one portion of rice for each onigiri.
3. 3 Divide one portion of rice in two. Create a dimple in rice and fill with a heaping teaspoon of bonito flakes. Cover with remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press rice to shape into a triangle; wrap with a strip of nori and sprinkle with sesame seeds. Repeat with remaining portions of rice.

By Li Shu

Ingredients

• ✓ sesame seed
• cucumber
• salt
• imitation crab stick
• rice vinegar
• soy sauce

Instructions

1. 1 Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumbers, about 15 minutes. Brush salt from cucumbers and dry with a paper towel to remove excess moisture.
2. 2 Combine cucumbers, crab sticks, rice vinegar, and soy sauce in a glass bowl; toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
3. 3 Divide cucumber salad onto four plates; sprinkle each portion with sesame seeds.

By xerxes2695

Ingredients

• ✓ sesame seed
• nori
• tuna
• mayonnaise
• green onion
• hot chile sauce
• sushi rice

Instructions

1. 1 Cut off the bottom quarter of each nori sheet; reserve for another use.
2. 2 Combine chopped tuna, mayonnaise, green onions, and hot sauce in a bowl.
3. 3 Center 1 sheet of nori on a bamboo sushi mat. Wet your hands. Spread a thin layer of rice on the nori using your hands; press into a thin layer, leaving a 1/2-inch space at the bottom edge. Sprinkle with sesame seeds. Arrange 1/4 of the tuna mixture in a line across the rice, about 1/3 of the way down from the top of the sheet.
4. 4 Wet the uncovered edge of the nori. Lift the top end of the mat and firmly roll it over the ingredients. Roll it forward to make a complete roll. Repeat with remaining ingredients.
5. 5 Slice the rolls into 3/4-inch pieces using a wet knife. Serve immediately or refrigerate until serving.

By ChefJackie

Ingredients

• ✓ sesame seed
• short-grain rice
• water
• nori
• salt
• shiso
• hijiki

Instructions

1. 1 Combine rice and water in a heavy-bottomed pot with a tight-fitting lid. Soak for 20 to 30 minutes. Cover and bring to a boil over medium heat. Once water is boiling, reduce heat to low and cook until water is completely absorbed, 12 to 13 minutes. Remove from the heat; keep covered and steam for another 10 minutes. Remove lid and cool to room temperature, about 20 minutes.
2. 2 Wet your hands and form small amounts of rice into triangle shapes if possible, or round balls. Wrap each onigiri with a strip of nori. Season with salt and garnish with sesame seeds and seaweed flakes.

By Taro Saeki

Ingredients

• ✓ sesame seed
• green bean
• white sugar
• soy sauce
• olive oil
• mirin
• sweet chile sauce

Instructions

1. 1 Place green beans in a pot with water to cover; bring to a boil. Cook until tender, 6 to 8 minutes; drain.
2. 2 Combine green beans, sugar, soy sauce, oil, mirin, and sweet chile sauce in a bowl. Mix thoroughly. Cover with plastic wrap; refrigerate 30 minutes to 4 hours. Mix in sesame seeds.

By Den2014

Ingredients

• ✓ sesame seed
• green bean
• soy sauce
• miso paste
• red pepper flakes
• garlic
• ginger root

Instructions

1. 1 Place the green beans into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl.
2. 2 Meanwhile, in a small bowl, stir together the soy sauce, miso paste, red pepper flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds on top.

By calsmom

Ingredients

• ✓ sesame seed
• cucumber
• salt
• sugar
• ginger root
• rice vinegar
• soy sauce

Instructions

1. 1 Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
2. 2 Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
3. 3 Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
4. 4 Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
5. 5 Just before serving, sprinkle each portion with sesame seeds. Enjoy!

By ChefJackie

Ingredients

• ✓ sesame seed
• egg
• mayonnaise
• soy sauce
• wasabi paste
• rice wine vinegar
• panko bread crumb
• green onion

Instructions

1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a paper towel-lined plate.
3. 3 Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; add bread crumbs and green onion to yolk mixture and pulse just enough to mix evenly.
4. 4 Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.

By Mya

Ingredients

• ✓ sesame seed
• soba noodle
• dashi stock
• soy sauce
• mirin
• white sugar
• green onion
• nori

Instructions

1. 1 Bring a lightly salted pot of water to a boil. Add soba noodles; cook, stirring occasionally, until tender, 5 to 8 minutes. Drain. Rinse with cold water to speed up cooling process.
2. 2 Combine dashi, soy sauce, mirin, and white sugar in a small saucepan; bring to a boil. Remove from heat and cool to room temperature, about 25 minutes.
3. 3 Toss noodles with sesame seeds and divide among 4 serving bowls. Spoon dashi sauce over noodles. Top with green onions and nori.

By BRENNA3

Ingredients

• ✓ sesame seed
• soy sauce
• sesame oil
• mirin
• honey
• rice wine vinegar
• tuna steak
• olive oil
• wasabi paste

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together soy sauce, sesame oil, mirin, and honey in a small bowl.
3. 3 Pour half into a separate small bowl, stir in rice wine vinegar, and set it aside as a dipping sauce.
4. 4 Spread sesame seeds out on a plate. Coat tuna steaks with remaining soy sauce mixture, then press into sesame seeds to coat.
5. 5 Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan; sear for about 30 seconds on each side.
6. 6 Serve with dipping sauce and wasabi paste.

By NEWORLEANSGIGLET

Ingredients

• ✓ sesame seed
• salmon fillet
• miso paste
• brown sugar
• soy-ginger salad dressing
• sake
• water
• rice vinegar
• sesame oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Fill a large skillet with about 1 inch of water and bring to a boil. Poach fish just until cooked on the outside, about 2 minutes per side. Transfer fillets to a broiler pan.
3. 3 Stir together miso paste, brown sugar, salad dressing, sake, water, rice vinegar, sesame seeds, and sesame oil in a small bowl. Spread over the tops of the salmon fillets.
4. 4 Bake in the preheated oven until almost cooked through, about 15 minutes. Switch the oven to broil, and broil until the top is browned and bubbly, about 5 more minutes. Cut fillets into portions to serve.

By Kalyn

Ingredients

• ✓ sesame seed
• vegetable oil
• onion
• rice vinegar
• ginger root
• umeboshi
• lemon juice
• white sugar
• salt
• black pepper

Instructions

1. 1 Combine oil, onion, vinegar, sesame seeds, ginger, umeboshi, lemon juice, sugar, salt, and pepper in a blender. Cover and purée until smooth, about 30 seconds.

By rinshinomori

Ingredients

• ✓ sesame seed
• cabbage
• green onion
• almond sliver
• sesame oil
• rice vinegar
• sugar
• garlic
• ginger root
• salt
• black pepper

Instructions

1. 1 Combine cabbage, green onions, almond, and sesame seeds in a large bowl.
2. 2 Make dressing: Whisk together sesame oil, vinegar, sugar, garlic, ginger, salt, and pepper in a small bowl until sugar is dissolved.
3. 3 Pour dressing over cabbage mixture and toss until well combined.

By Cynthia

Ingredients

• ✓ sesame seed
• soy sauce
• sugar
• dashi granule
• water
• silken tofu
• ginger root
• green onion
• bonito flakes

Instructions

1. 1 Whisk soy sauce, sugar, dashi granules, and water together in small bowl until sugar dissolves.
2. 2 Place tofu on a small plate; top with ginger, green onion, and bonito shavings. Drizzle soy sauce mixture on top; sprinkle with sesame seeds.

By kyoko

Ingredients

• ✓ sesame seed
• sushi rice
• neutral oil
• tuna
• mayonnaise
• sriracha
• soy sauce
• sesame oil
• lime juice
• avocado
• jalapeno pepper

Instructions

1. 1 Tightly pack the sushi rice into a square 8x8-inch cake pan lined with plastic wrap. Chill for 2 to 3 hours in the refrigerator or 30 minutes in the freezer.
2. 2 Heat 1/2 cup oil in a large skillet over medium heat. Cut the rice into thick, rectangular shapes, about 2 to 3 inches in length and 1 inch in width. Carefully move the pieces to the hot oil and fry until they reach a deep golden brown color, 2 to 3 minutes on each side. Drain on paper towels.
3. 3 Combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a medium bowl until thoroughly mixed.
4. 4 To assemble, place fried sushi rice on a serving platter. Top with 1 to 2 tablespoons of the spicy tuna mixture. Layer a few slices of avocado on top of each piece. Garnish with a thin drizzle of Sriracha, a jalapeño slice, and a sprinkle of sesame seeds.

By Annie Campbell

Ingredients

• ✓ sesame seed
• firm tofu
• soy sauce
• mirin
• rice vinegar
• sesame oil
• vegetable oil
• garlic
• ginger
• tomato
• red onion
• cilantro

Instructions

1. 1 Place tofu between two plates. Place a heavy book on top and let sit until tofu has drained, about 1 hour, pouring out expelled liquid every 20 minutes.
2. 2 Whisk together soy sauce, mirin, rice vinegar, and sesame oil in a small bowl.
3. 3 Heat vegetable oil in a small pan over medium heat. Add garlic and ginger; gently stir and cook until lightly golden, 1 to 2 minutes. Stir into soy sauce mixture.
4. 4 Cut pressed tofu into bite-sized pieces, then place into a bowl with tomato, onion, and cilantro. Pour in dressing and toss to coat. Garnish with sesame seeds.

By JOSIE

Ingredients

• ✓ sesame seed
• onion
• vegetable oil
• water
• soy sauce
• brown sugar
• mirin
• sake
• beef ribeye steak
• green onion
• pickled ginger
• seaweed

Instructions

1. 1 Halve the onion and discard the central-most part. Cut halves into thin slices.
2. 2 Heat oil in a large skillet or wok over high heat. Add onion; cook and stir until it starts to brown, about 30 seconds. Reduce heat to medium-low; add water, soy sauce, brown sugar, mirin, and sake and simmer until flavors combine, about 3 minutes.
3. 3 Stir beef into the skillet. Cook, covered, until beef is cooked through, 3 to 5 minutes. Divide between serving bowls and garnish with sesame seeds, green onions, ginger, and seaweed strips.

By LittoBubbo

Ingredients

• ✓ sesame seed
• glutinous white rice
• water
• rice wine vinegar
• white sugar
• salt
• nori
• avocado
• atlantic salmon
• green onion
• sriracha mayonnaise
• hoisin sauce
• black sesame seed
• wasabi paste
• pickled ginger

Instructions

1. 1 Rinse rice in a strainer under cold running water until water runs clear. Combine rice and water in a saucepan. Bring to a boil over medium-high heat, reduce heat to low, cover, and cook for 20 minutes. Remove from heat.
2. 2 Meanwhile, combine rice wine vinegar, sugar, and salt in a small saucepan. Cook over medium heat until sugar dissolves. Remove and allow to cool. Stir vinegar mixture into the cooked rice - rice will dry as it cools. Allow rice to cool completely, about 30 minutes.
3. 3 Place a sheet of nori onto a sushi mat. Place about 1/2 cup rice on top and, using a rice paddle, spread rice onto the nori sheet.
4. 4 Flip nori over so rice is facing down. Arrange 3 to 4 avocado slices, about 2 ounces salmon, 1 strip green onion, and 2 teaspoons Sriracha mayonnaise down the middle of the nori sheet.
5. 5 Carefully, but tightly, roll nori up by closing in on the ingredients to form a roll. Drizzle each roll with hoisin sauce and more Sriracha mayonnaise and sprinkle with both types of sesame seeds.
6. 6 Slice each sushi roll into 8 pieces. Serve with a dollop of wasabi and pickled ginger on the side.

By thedailygourmet

Ingredients

• ✓ sesame seed
• ✓ sesame seed
• green onion
• sriracha hot sauce
• cayenne pepper
• shrimp
• bay scallop
• sriracha hot sauce
• sesame oil
• soy sauce
• mayonnaise
• nori
• bonito flake
• salt
• sugar
• rice vinegar
• water
• medium-grain white rice

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse rice and drain. Add rice to a pot and pour in water. Bring to a simmer over high heat, then reduce heat to low. Cover and cook for 20 minutes. Turn off heat and let rest for 10 minutes.
3. 3 While rice cooks, combine rice vinegar, sugar, and salt together in a small bowl until dissolved. Set aside.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a shallow 2-quart baking dish with some sesame oil.
5. 5 Uncover rice and drizzle over seasoned vinegar mixture. Use a fork to break up and fluff rice. Transfer rice into the prepared baking dish. Sprinkle over toasted sesame seeds, bonito flakes, and nori; use a fork to gently stir into the rice.
6. 6 Mix mayonnaise, soy sauce, ½ teaspoon sesame oil, and Sriracha for topping together in a bowl and stir in scallops and shrimp. Spread over rice, and sprinkle cayenne over the top.
7. 7 Bake in the center of the preheated oven until the seafood is just cooked through (or 95% cooked through), about 20 minutes. Turn oven to a high broil setting, and brown the top, 1 to 2 minutes.
8. 8 Garnish the top with more Sriracha, toasted sesame seeds, and green onions before serving.

By John Mitzewich

Ingredients

• ✓ sesame seed
• short-grain white rice
• water
• nori
• seaweed
• bonito flake
• black sesame seed
• egg
• mirin
• tamari
• vegetable oil
• tamari
• ginger
• wasabi paste
• edamame
• broccoli

Instructions

1. 1 Rinse rice with cool water until the water runs clear; drain. Bring rice and ¾ cup water to a boil in a pot; reduce heat. Simmer until water is absorbed, about 15 minutes. Cool 10 to 20 minutes.
2. 2 Cut nori sheet into two 1-inch strips; reserve remainder of sheet for tamagoyaki.
3. 3 Form cooled rice into 4 equal portions using wet hands, keeping hands wet to keep rice from sticking. Create an indention in 1 rice portion using your thumb; fill indention with 1 teaspoon bonito flakes. Top with another rice portion to enclose onigiri. Form into an oval shape; wrap middle with 1 nori (1-inch) strip. Repeat to make a second onigiri with remaining rice portions, bonito flakes, and nori (1-inch) strip. Sprinkle white and black sesame seeds on top of onigiri. Place in a bento box.
4. 4 Whisk eggs, mirin, and ⅛ teaspoon tamari together in a bowl; divide into 3 portions. Cut remaining portion nori sheet into four ½-inch strips.
5. 5 Heat oil in a small saucepan or square tamagoyaki pan over medium-high heat. Add ⅓ egg mixture; cook until almost firm, 2 to 3 minutes, if omelet is too firm, it won't stick together very well. Slide flat omelet onto a plate. Add 4 nori (½-inch) strips to the pan with some space between each.
6. 6 Add ⅓ egg mixture to the pan; cook until almost firm, 2 to 3 minutes. Roll up carefully in the pan with nori strips. Slide rolled omelet onto edge of first unrolled omelet. Add remaining ⅓ egg mixture to the pan; cook until almost firm, 2 to 3 minutes, roll it up and slide on top of second omelet. Cool until cool enough to touch, about 5 minutes.
7. 7 Roll entire layered omelet together with nori inside. Cut into 4 pieces. Place alongside onigiri in bento box.
8. 8 Combine 2 tablespoons tamari, ginger, and wasabi paste in a bowl; transfer to a portable container and place into bento box. Add edamame and steamed broccoli to bento box.

By Buckwheat Queen

Ingredients

• ✓ sesame seed
• lime
• rice vinegar
• cucumber
• brown sugar
• sriracha hot sauce
• sesame oil
• peanut butter
• soy sauce
• scallion
• red bell pepper
• carrot
• ginger root
• garlic
• onion
• canola oil
• soba noodle

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into water and return to a boil. Cook uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse with cold water.
2. 2 Heat canola oil in a large saucepan over medium heat; add onion, garlic, and ginger. Cook and stir until onion is translucent, 3 to 4 minutes. Add carrots, red bell pepper, and 1/2 of the scallions to the pan; cook and stir to desired tenderness, 3 to 5 minutes.
3. 3 Mix together soy sauce, peanut butter, sesame oil, hot sauce, and brown sugar in a large bowl until peanut butter is incorporated. Add cooked soba noodles, cooked vegetables, and cucumber to the bowl; toss until fully combined with sauce. Add rice vinegar and toasted sesame seeds; toss once more.
4. 4 Chill noodles in the refrigerator for at least 30 minutes; garnish with remaining scallions and serve with lime wedges.

By Tarrin