Caroline, I use spaghetti straps, the thin ones. Ya, for nori, I bought 2 types, one bigger in size which meant for California rolls, but I only cut out a small piece for seaweed punchers, and store that piece away if can still be used for next bento. The other nori is individually packed type, which comes in 3 pieces for each pack. This one a bit salty, so I only use it occasionally, like today, to top the sandwiches. This nori not easy for punchers, it’s too soft.

3lilangels, I saw a few Jap blogs doing bulls with rice, eggs and cheese. So, it’s innovative instead of being creative. LOL! I still rely heavily on Jap blogs because the mothers are so talented!

Javapot, for cheese, I didn’t use any butter, but most of the time, it sticks well, when it’s like “melted” under room temperature. If it’s very cold, it’s harder, so it’s great for cutting. After a few minutes, it should be softer. If I coil it around the sausage, I will use a spaghetti strip to pin it on, but be very careful not to tear the cheese.