Japanese-Style Bento Box with Teriyaki Chicken

Begin by preparing the teriyaki sauce. In a small bowl, whisk together 1/3 cup tamari sauce, 2 tablespoons rice vinegar, 3 tablespoons maple syrup, and 1 tablespoon grated ginger.

Cut 1.5 pounds of chicken thighs into 1-inch pieces and place in a shallow dish. Pour half of the teriyaki sauce over the chicken, reserving the other half. Marinate for 15 minutes while preparing other components.

Rinse 2 cups of sushi rice until water runs clear. Cook according to package instructions, usually with 2.5 cups water for about 15 minutes, then let stand covered for 10 minutes.

While rice is cooking, prepare the vegetables. Julienne 2 medium carrots and 1 large cucumber. Slice 2 medium bell peppers into thin strips.

In a small bowl, mix 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt. When rice is done, transfer to a large bowl and gently fold in this seasoning mixture. Let cool slightly.

Heat a non-stick skillet over medium heat and add 1 tablespoon sesame oil. Remove chicken from marinade (discard used marinade) and cook for 7-8 minutes until browned and cooked through (internal temperature of 165°F).

Pour the reserved teriyaki sauce into the pan. Mix 1 tablespoon cornstarch with 2 tablespoons water and add to the sauce. Simmer for 2-3 minutes until thickened. Remove from heat.

Make tamagoyaki (Japanese omelet): Beat 5 eggs in a bowl. Heat a rectangular pan (or regular pan) over medium heat. Pour thin layers of egg, rolling each layer up before adding the next, until all egg is used. Slice into strips when cool.

Cut nori sheets into thin strips using scissors or a sharp knife.

Assemble 5 bento boxes: Place a portion of rice in one compartment. Arrange chicken with sauce in another section. Add the prepared vegetables in a colorful arrangement. Place egg slices in another section.

Garnish with nori strips and sprinkle 1 tablespoon sesame seeds over the entire box. Allow to cool completely before closing lids for storage.