Prepare the egg mixture

• Beat the eggs in a bowl with the salt until smooth.
• Stir in the carrot and spring onion.

Cook the rolled omelette

• Heat the oil in a frying pan over medium heat.
• Pour in a thin layer of egg, let it set, then roll it up towards one side.
• Push the roll to the edge, add more egg and roll again until all the mixture is used.

Slice the omelette

• Let the roll cool slightly, then cut it into even slices.

Assemble the bento

• Season the warm rice with the sesame oil and sesame seeds.
• Pack the rice and the sliced omelette into the bento box.