This bento is loaded with sashimi galore！Netizens are begging: Can I transfer schools to share it?

▲Bringing this bento to school left classmates amazed, “Is this even allowed?” (Photo / Authorized by Medium-Rare Boiled Egg / Fanpage:Wu’s Kitchen)

Travel Center / Comprehensive Report

Is it even fair to bring this bento to school? A HowToTrip netizen known as “Medium-Rare Boiled Egg,” who studies at Shih Hsin University, shared a photo of their bento. When they opened it, classmates gathered around exclaiming“That’s insane!”“How can you eat this?!”Glossy slices of sashimi topped the sushi rice, accented with cherry tomatoes and parsley, making everyone’s mouth water. While envying the meal, others wondered: Won’t the sashimi go bad by lunchtime? The original poster revealed that using“miso aging method”not only slows bacterial growth but also enhances the umami of the fish; however, they claim to have a strong stomach, so “do not try this at home.”

The netizen who calls themselves “Medium-Rare Boiled Egg” usually enjoys cooking and bringing homemade bento. Recently, theyshared on Dcardabout their experience bringing sashimi donburi to school. They mentioned how, when they opened the bento lid, their classmates stared in disbelief, saying, “That’s insane!”“How can you eat this?!”“I want that bento too!”

▲Glossy slices of sashimi atop sushi rice, decorated with cherry tomatoes and parsley—this bento is mouthwatering. (Photo / Provided by Medium-Rare Boiled Egg)

They explained that after researching online, they found sashimi isn’t as fragile as people think. Many assume it must be freshly sliced to be good, but with a few simple methods, you can extend its freshness—and even enhance its flavor after resting. They used the“miso aging method,”first briefly soaking the sashimi in ice-cold saltwater or lightly misting it with a spray bottle to form a protective salt layer that slows and prevents bacterial contamination. Then they coated it thinly with miso, letting the saltiness highlight the sashimi’s natural sweetness. Finally, they wrapped it in plastic wrap, refrigerated it overnight, and the next day, placed it in the bento box along with a cooling pack and ice packs to maintain a low temperature.

The sushi rice beneath the sashimi was mixed based on online tutorials and personal taste—the vinegar ratio was“10 vinegar : 10 sugar : 4 salt.”They noted that the biggest cost of the bento was the sashimi. Since it was their first time making it, they bought about 200 NT worth from a specialty shop, bringing the total bento cost to under 250 NT. Though similar in price to restaurant meals, “there’s way more rice, and it tastes just as good.”

▲They explained that briefly soaking the sashimi in ice-cold saltwater forms a salt barrier to slow and prevent bacterial contamination. (Photo / Provided by Medium-Rare Boiled Egg)

Netizens responded with comments like“This isn’t your average bento side dish!”“Posting this makes me hungry...”“Can you bring one for me too?”“Can you transfer schools? Let’s share the bento!”“I want to order from you—please meet up!”However, a nutrition major warned,“Vibrio parahaemolyticus and Vibrio vulnificus are halophilic bacteria. ‘Unless you bring a fridge, I really don’t recommend eating this.’”The original poster later added a note: “Please don’t imitate this casually. I just happen to have a stronger stomach than most—I can’t guarantee it’s safe for others.” They also mentioned that if people are really curious whether sashimi can be safely packed for lunch, they’ll experiment with different cooking methods and share the results later.

*Medium-Rare Boiled Egg Facebook Fanpage:Wu’s Kitchen

▲One of the bentos they’ve brought before. (Photo / Provided by Medium-Rare Boiled Egg)