Mix the sausage and all the sliced ingredients in one bowl.
Season with sesame oil.
Mix well and form into a ball (about the size of a ping pong ball). Set aside.
Next, prepare the Teriyaki chicken.
Mix the soy sauce with chicken and ginger. Marinate it for a while.
Heat the oil in a pan, fry the half-cooked chicken, remove and set aside.
Remove a little oil left to fry.
Saute garlic and red onion.
Once fragrant, add chili sauce, chili powder, vinegar, brown sugar, and a little water.
Let the sauce simmer over medium heat for about two minutes.
Add the chicken, mix well and season with sesame oil and some salt.
Creatively arrange the rice balls, and chicken with some salad and/or corn into the lunchbox.
Notes
You can prepare the rice balls in advance - steam and store it in the fridge. In the morning, you just need to steam it for a while. You can also marinate the chicken from the night before.