Bento Box Five Color Sushi Rice - cooking recipe

Ingredients

Brown-Soboro Chicken
1 lb ground chicken
1 teaspoon ground ginger
2 tablespoons soy sauce
4 tablespoons sake
4 tablespoons mirin
2 tablespoons water
2 teaspoons sugar
Yellow-Japanese Scrambled Egg
1 egg, beaten
1/2 teaspoon sugar
Green-Edamame
1 (10 5/8 ounce) bag frozen edamame (JFC WEL-PAC brand)
Red-Red Pickled Ginger
1 (11 1/2 ounce) bottle pickled ginger (JFC WEL-PAC brand)
Orange-Homemade Salmon Flakes
1/2 lb salmon fillet
5 tablespoons sake
1 tablespoon soy sauce
5 teaspoons sugar
1 teaspoon vegetable oil or 1 teaspoon sesame oil
Sushi Rice
1 cup steamed japanese rice
1 tablespoon sushi vinegar

Preparation

In a bowl, mix the soy sauce, sake, mirin, water, and sugar. In a sauce pan, heat the premixed sauce and the ground ginger. Add ground chicken. Simmer the meat on medium-low heat, stirring constantly with chopsticks until the liquid is absorbed. Set aside.
Lightly grease a sauce pan and heat well. Mix beaten egg and sugar together. Pour into pan and scramble finely, using chopsticks. Unlike cooking a typical scrambled egg, cook egg on high heat quickly to make a fluffy texture. Set aside.
Defrost the frozen edamame in cold water, then remove from water and set aside.
Take desired amount of pickled ginger and set aside.
Grill or saute salmon filet and remove skin and bone. Flake the salmon into small pieces with a fork. In a bowl, mix the soy sauce, sake, oil, and sugar. In a sauce pan, heat the sauce on medium-high and add the salmon. Cook and stir well until the liquid is all absorbed. Set aside.
Mix warm steamed rice and sushi vinegar. Allow to cool. Set aside.
To assemble, spread rice on bottom of container or serving plate. Top with each of the colored items.