Rinse 1.5 cups of Japanese short-grain rice under cold water until the water runs clear. Cook the rice according to the package instructions and stir in furikake seasoning while warm.

Boil 2 eggs for 8–9 minutes. Transfer to an ice-water bath, then peel and slice in half.

Steam 1 cup of broccoli florets for 2–3 minutes until bright green. Transfer to an ice bath to keep crisp-tender.

Combine soy sauce, mirin, sake (or water and sugar), and sugar in a saucepan over medium heat until sugar is dissolved.

Cook raw shrimp in a nonstick pan over medium-high heat for about 1 minute per side. Add teriyaki sauce and simmer for 1–2 minutes.

Assemble by dividing rice between two bento boxes, topping each with teriyaki shrimp, halved boiled eggs, steamed broccoli, and cherry tomatoes.