Character bento (kyaraben)

Step 1: Bring a small pan of water to the boil and cook 3 broccoli florets and 1 slice carrot for 3 minutes, until a knife slides into the carrot easily. Drain and spread them on kitchen paper to cool and dry.

Step 2: Beat 1 egg well. Heat ½ tsp neutral oil in a small frying pan over a low heat, pour in the egg and tilt to cover the base. Cook for 2 minutes until the top is set and dry with no runny egg, then flip and cook 30 seconds more. Slide it onto a board to cool.

Step 3: Mix 1 pinch salt into 5 ½ oz cooked Japanese short-grain rice. Wet your hands, take two-thirds of the rice in cling film and twist it into a ball for the bear's face. Make two small balls for ears from the rest, pressing them firmly so they hold.

Step 4: Snip 0.5 sheet nori seaweed with clean kitchen scissors into two eyes, a nose and a curved mouth. Cut a small oval from the omelette for the bear's snout and a slice of 1 slice carrot for a bow if you like.

Step 5: Let the rice and fillings cool to room temperature before you build the box. The most common mistake is packing warm rice: steam gathers under the lid, the nori wilts and the box stays warm for too long.

Step 6: Set the rice bear in one end of the box, press the ears against its head, then lay on the snout and nori face with a damp chopstick. Dot on ½ tsp tomato ketchup for cheeks.

Step 7: Roll up the rest of the omelette and cut it into slices. Pack it, 3 broccoli florets, 4 slices cucumber and 2 cherry tomatoes tightly around the bear so nothing slides about.

Step 8: Close the lid and pack the box with an ice pack. Eat within 5 hours; keep any leftovers covered in the fridge and eat them the next day.