TinySprite's two-tiered bento holds smoked salmon and cream cheese bread rollups on sweet potato bread. To make bread rollups, it's best to use soft bread. I remove the crusts, which I don't usually do, but it looks much neater this way. You can save the crusts for another use (like mac and cheese). Flatten the bread with a rolling pin, then spread the cream cheese, layer the salmon, and simply roll up tightly. Cut into bento-size pieces, and pack snugly so they don't unroll. I added a piece of steamed broccoli and a hard-boiled beet-dyed bunny-molded egg. The upper tier contains strawberry, carrots, cucumbers, nectarines and Okinawan sweet potatoes. Easy!
I am a former research scientist turned stay-at-home-mom of 2 who got started with bento in an effort to help my kids learn that eating healthy and nutritious foods can be fun and cute. I make a bento lunch for my 13yo (8th grader) son & my 10yo (4th grader) daughter every school day, and post the pictures on my sherimiya ♥ flickr photostream. Here in this blog is where I describe each bento, and you'll also get a peek inside our family adventures. Thanks for taking a look, and please let me know what you think ^-^!