Pan-Seared Salmon Bento with Pickled Daikon and Spinach Gomae

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A balanced Japanese-inspired bento featuring tender pan-seared salmon paired with tangy pickled daikon radish and a nutty spinach gomae salad. This Japanese-inspired meal-prep recipe, ready in about 25 minutes, pairs salmon fillet, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 oz salmon fillet
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil
• 1 cup, julienned daikon radish
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt (for pickling)
• 2 cups fresh spinach
• 2 tbsp toasted sesame seeds
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar (for gomae)
• 1 cup steamed white rice

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Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt until sugar dissolves. Add 1 cup julienned daikon radish and toss to coat. Let it marinate at room temperature for 20 minutes to pickle.
2. Step 2: Rinse 2 cups fresh spinach thoroughly and blanch in boiling water for 30 seconds until wilted. Immediately transfer to ice water to stop cooking, then drain and squeeze out excess water. Roughly chop the spinach and mix with 2 tbsp toasted sesame seeds, 1 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sugar to make the gomae dressing.
3. Step 3: Pat dry one 6 oz salmon fillet and season with 1/2 tsp salt and 1/4 tsp black pepper on both sides. Heat 1 tbsp vegetable oil in a non-stick skillet over medium-high heat until shimmering, then add the salmon skin-side down. Cook for 4 minutes without moving until skin is crispy, then flip and cook for another 3 minutes until salmon is opaque and flakes easily.
4. Step 4: To assemble the bento, place 1 cup steamed white rice as a base, arrange the pan-seared salmon fillet on one side, add a portion of pickled daikon on another, and spoon the spinach gomae salad beside it. Serve immediately for a fresh, balanced meal.