This is as Close as it’s Going to Get to Bento.

Do you see the nori cut into the shape of a heart??? That’s as ornate as I could get, a far cry from the bento boxes currently gracing foodgawker with their presence.  A for effort.

I wanted to do my sushi bowl tonight- sort of like a free form sushi consisting of sushi rice mixed with chopped cucumber, avocado, and spring onions, and also topped with sesame seeds, sesame oil, soy sauce, nori, and baked tofu.  But the fridge in my room sucks and it froze and subsequently destroyed my cucumber to a soggy mess.  It’s still sitting there, too.  So I went for a Miso Soup mixed with left over sushi rice, and the remaining fixings.

On another note, work was  pretty good today (even though I should be at home eating eggs for breakfast).  While in the woods I found a humongous  turtle shell!!!!!!! I think it’s an eastern snapping turtle, but could be wrong.  I have named her Myrtle.  Since zooarchaeology is one of my interests (though not strengths), I took her home, in my backpack.. on my back.  I’m going to resist the obvious joke.

So anyway, back to soup, not turtle soup.

Miso Soup with Sushi Rice, Spring Onion, Baked Tou, and Avocado.
Serves 1

Sushi Rice for One- left over
Miso Soup for One*
1 Spring Onion
1/4 Avocado
2-3 Slices Baked Tofu
1 tsp Sesame Oil
1 tsp Soy Sauce
1 tbsp Sesame Seeds
1/2 Sheet Nori

*Vegetarians beware, Miso often has dried fish stuff in it, so check before hand, or just get the Miso Soup sold in the vegan section of the supermarket.

Heat the miso soup, throw in sushi rice, spring onions, chopped up nori, sesame seed oil, and soy sauce.  Mix well.  Top with Tofu, Sesame Seeds and beautiful origami-like Nori decorations, like mine above