Vegetable Rice Salad
Thaw the peas. Rinse the mint and the basil and shake dry. Pluck the leaves, set some aside for garnish and finely chop the remaining leaves. Rinse, trim and finely chop the zucchini.
Blanch the peas and snow peas together in boiling salted water for 5 minutes, then immediately cool in ice water. Drain well. Combine the rice vinegar with the sugar. Stir together the vegetables, the herbs, the rice and the vinegar mixture. Spoon into bento boxes and garnish with remaining herb leaves.