Boil a pot of water with a few pinch of salt and blanch the broccoli for 2 minutes. Drain and finely chop the cooked broccoli.
In a bowl, mix the chopped broccoli, sliced scallions, minced garlic, cheddar cheese, egg and breadcrumbs. Chill the mixture in the fridge for 20 minutes so it’s easier to shape them later.
Preheat oven at 200°C.
Shape the broccoli mixture into tater tots and place them on a baking pan lined with parchment paper.
Baked the tater tots at 200°C for 18 minutes, flipping them once halfway through (around the 9-minute mark).
Scoop some rice (palm-full size) onto cling wrap and shape the rice in a ball shape. Decorate the rice ball using dried seaweed sheet (for the eyes), corn kernel (for the beak) and sliced carrot (for the comb).
Cut the hard-boiled eggs in half in a zig-zag pattern to create an egg being broken into halves. Remove the egg yolk into a bowl and mix with mayonnaise, cumin, salt and pepper.
Place the egg yolk mixture into a piping bag and pipe the mixture into the bottom half of the egg white. Cover the top with the top half of the egg white and decorate using dried seaweed (for the eyes), carrot slices (for the beak) and tomato ketchup (for the cheeks).
Cut 8 slits on the sausages to create the “tentacles”. For cocktail sausages, cut off a small part of one end before making the slits. For normal sausages, cut into half before making the slits.
Fry the sausages on medium heat until golden brown and the “tentacles” have twirled slightly outwards.
Place all the components in the bento box and decorate as you like.