Step 1

Start by preparing the Cucumber Salad. This will allow the cucumbers to release their juice and for the flavor to develop while you make the rest of your sandwich fixings.

Step 2

Clean your cucumbers. You can peel if you prefer, but I like to keep the peel as long as it is in good shape and not waxy. Slice as thinly as possible to achieve nearly translucent circles. If you have a mandoline, use that to make quick work of it. Just mind your fingers as you reach the end of the cucumber to avoid adding bits of yourself to the salad. Toss your cucumbers into a small bowl.

Step 3

Gently massage the rice vinegar, sugar and furikake into your cucumbers. Use your fingertips to separate the cucumber slices and ensure that they are evenly coated. Set it aside to develop.

Step 4

For the Spicy Smoked Salmon Schmear, start by finely chopping your cold-smoked salmon or lox. Throw it into a small bowl with the mayo and sriracha. Mix it up and give it a taste. Adjust with a bit more mayo for a creamer mix. Add sriracha (or gochujang!) to amplify the spicy-sweetness of your schmear. Set it aside while you prep the rest of your sandwich.

Step 5

You could make both the salad and schmear ahead of time. They'll keep in the refrigerator for a couple of days. Just give them a quick stir before using.

Step 6

For the Toasted Sesame Bagels, start by heating a griddle or large skillet over medium-low heat on the stove. Slice your bagels in half horizontally.

Step 7

Drizzle a small amount of sesame oil on your griddle. Place a bagel half cut side down on the oil and rub it around to coat. Alternatively, you can drizzle the oil on your bagel halves and rub the oil to distribute it evenly before placing them cut side down on the griddle, but I find the first method a bit faster. Repeat for as many of the bagel halves as you can fit on your griddle. Leave them over the heat to toast until golden brown. It'll take about 5-10 minutes, which will give just about enough time to make the eggs.

Step 8

To make the Tamagoyaki-Inspired Omelette, heat an 8-10 inch non-stick skillet or omelette pan over medium heat. Drizzle in a little sesame oil to prevent sticking. If you aren't using a non-stick pan, you may need more oil to prevent your eggs from sticking.

Step 9

Crack 2 eggs into a bowl. Whisk in 1/2 teaspoon salt and 1 teaspoon furikake. Pour the egg mixture into your heated pan, swirling gently to evenly coat the bottom of the pan. Let it cook until almost completely cooked through -- about 2-3 minutes. It will be just a bit wet on top. Gently loosen from the sides of the pan with a spatula. Fold over one side to begin rolling the egg on top of itself. The moist top of your omlette will help the egg stick. Roll it into a cylinder moving from one side of your pan to the other. (Don't worry too much if rolling doesn't work as planned. It'll taste delicious no matter whether your eggs are rolled, folded, or in scrambled bits.) Slide your omelette onto a cutting board. Repeat with the other 2 eggs.

Step 10

Cut your egg rolls in half to get 2 rolls to layer into each sandwich, or slice into 1/4-1/2 inch thick ovals to arrange on your sandwiches.

Step 11

To assemble your "Bento" Bagel Sandwich, you have options. Do you want layers of flavor or a composed combination of flavors and textures in each bite?

Step 12

For a big layered sandwich, slather about 1/4-1/3 cup Spicy Smoked Salmon Schmear on the bottom half of each bagel. Layer on your eggs. Scoop spoonfuls of Cucumber Salad on top, draining any excess liquid back into the bowl as you go to avoid a soggy sandwich. Top with the top half of each bagel.

Step 13

For a more composed sandwich reminiscent of a lovingly arranged bento box, add slices of egg and spoons of schmear and salad in sections around each half of your bagels. Layer, or not as you see fit. Serve open-faced to admire your handiwork.