Total calories (approx): 420 (how calories are calculated) 
Time needed in the morning: 10-15 minutes
I’ve already described each component of this bento already, but I just wanted to show how it all comes together.
The time it takes to assemble a bento depends on how long it takes to cook and cool down the item that takes the longest. In this case it’s the cherry tomato and vegetable gratin , which takes a couple of minutes to assemble, 6 minutes to cook in a toaster oven, then at least 5 minutes to cool. So as you can see from the timeline below, I start with this first. Once the gratin is cooking, I pack the rice in the bento box (so it has time to cool down) and then cook the shrimp, which takes a shorter time to cook and cool. (Incidentally, the gratin’s calories can be reduced if you don’t use a big spoonful of pesto sauce as I did…though that certainly makes it taste great!)
“Cubing” the rice, as described here , is optional, but it does make the whole bento look a bit neater I think, and provides a guide for decorating the rice. I just did it simply here with a little yukari (red shiso furikake) and edamame (2 pods worth of beans), but it the comment it was suggested that the ‘cubes’ could be a base for Monokuro Boo …I don’t quite see black and white piggies, but if you do, go for it!
Incidentally, I’m once again using my favorite bento box of the moment, a stainless steel one-tier model from Kobo Aizawa (described here  - it’s the “M” size, with a capacity of 670ml). I love how food placed in it cools down quickly, how durable it is, and how the lid clips on very tightly. I think I may try to get another stainless steel bento box. The only drawback is that after it’s washed, our hard water leaves streaks on it, but I just buff these off with a clean kitchen towel.
I also took the precaution of packing the bento box with an icepack, as described here , in an insulated bag. The bento was a bit cold at lunchtime but tasted fresh and wonderful.