Chicken and Egg Sushi Roll Bento

Take your hard-boiled egg and separate the egg yolk. Combine 2 cups of rice with egg yolk. Mix until rice is yellow. Separate into 5 equal parts. Set aside egg white for salad.

Using a sandwich bag, scoop 1 part of the egg yolk rice into the bag. Pack and shape into a long rice roll (about the thickness of a pinky finger). Take roll from bag. Set aside. Repeat to make 5 long egg yolk rice rolls.

On the edge of a 2" x 8" nori sheet, place an egg yolk rice roll and cover with nori. Add a little water or Japanese mayo to ends to seal nori around rice roll. Repeat with your four other egg yolk rice rolls. Set aside.

Take your chicken sausages and cut off ends. Put them together such that they form one long sausage.

Take your egg yolk rice rolls and layer them around the chicken sausage so it forms a flower. Use Japanese mayo to keep the pieces together.

Fill ¾ of a whole nori sheet with a thin layer of white rice.  Lay your chicken sausage flower assembly on the top of the nori sheet with white rice and roll. Use water or Japanese mayo to seal the ends.

Slice into 1-inch slices and assemble inside the lunch box.

Fill the rest of the box with cabbage salad and broccoli.