Kyaraben

Pack warm rice into a simple face or animal shape, then let it cool enough to hold its form.

Cut nori into small features and press them onto the rice with clean tweezers or a dry fingertip.

Arrange tamagoyaki, broccoli, carrots, tomatoes, edamame, and protein in separate bento compartments.

Use furikake and small vegetable cutouts for color while keeping everything edible.

Close the bento only after the food has cooled to avoid condensation.