For the Egg: Heat a skillet over medium heat. Add a little oil and scatter half of the sesame seeds into the oil to fizzle for a few seconds, then crack the egg on top. Scatter the rest of the seeds, and salt, over the egg. For speed you can pop the yolk (avoid runny eggs, for bento food safety). When the yolk seems firm, flip and fry for a few more moments, then slide onto a cutting board and cut into bite-size strips (easier to pick out of the boand let cool.

For the Salad: Finely shred the cabbage and bell pepper and place straight into your bento box. Add the kiwi and drizzle over the sesame oil, vinegar, and salt—no need to mix them before.

For Assembly: In one end of the box you‘ll already have your salad. Arrange the rice in the other end of the box (or in a whole single box, if using a double-decker like in the imagand scatter it with sesame seeds, salt, and some nori. In the remaining space, use a small piece of cabbage as a bowl, or separator, to arrange the sesame-fried egg and tofu. Drizzle the tamari over the tofu and scatter with nori. Finish with pomegranate seeds, if using. Close your box and pack in a bento bag or furoshiki with a fork or chopsticks.