Rinse the rice under cold water until the water runs clear. Combine with water and salt in a pot, bring to a boil, cover, and reduce heat. Simmer for 15 minutes, fluff with a fork, and sprinkle with furikake.

Press the tofu to remove moisture, then cut into rectangular pieces. Dust with cornstarch for crispiness.

Heat oil in a skillet over medium-high heat. Fry the tofu for 3-4 minutes per side until golden brown. Transfer to a plate lined with paper towels to absorb excess oil.

In the skillet, combine soy sauce, mirin, sake, and sugar. Simmer for 2-3 minutes until thickened. Toss in the fried tofu to coat.

In a bowl, mix sliced cucumber, rice vinegar, sesame oil, and shichimi togarashi. Let marinate for 5-10 minutes.

Blanch sugar snap peas in boiling salted water for 1-2 minutes, then transfer to an ice bath. Drain and pat dry.

Assemble the bento by layering rice, topped with teriyaki tofu, cucumber salad, blanched peas, and cherry tomatoes. Garnish with sesame seeds.