I made Vietnamese style pork chops and instead of packing them in lettuce wraps, which is how we ate them for dinner and how I usually pack them (which makes for a great bento, by the way), I decided to make more makizushi rolls for the kiddos. I've never put rice noodles in sushi before, but I guess it worked out all right!
I like how the black rice contrasts with the rice noodles (and the white pork). I included nuoc cham dipping sauce too, as well as pickled red onion and watermelon. The roll includes: black rice, romaine lettuce, pork chop slices, pickled carrots and daikon. Everything is packed in a stainless steel container with a leakproof clicktight lid, and an Eco Dipper container for the fruit. Perfect!