I made many different kinds of rice balls for my mother-in-law's lunch, who doesn't like noodles.This recipe doesn't call for specific ingredients.The gomashio is a must! The gomashio brings the flavors together (it depends on your preference but I recommend a generous amount). Recipe by Snow*Love

I've been eating this since I was little.Don't mix the soy flour into the rice, and coat the rice ball just before eating. Use warm rice and consume ASAP. Recipe by Stylish Mama

I put in just a little extra effort when making my usual umeboshi onigiri.In Step 2, without concentrating it in the center, spread the umeboshi mixture almost to the edges of the rice; that way, you can enjoy its flavors with each bite!I recommend using generous dashes of salt. Recipe by miiiiic

I made ohagi and botamochi rice cakes easily from plain cooked rice.You can sprinkle on your favourite toppings such as black sesame seeds, ground sesame seeds, aonori seaweed powder, green kinako powder, green tea powder, etc. Enjoy your original ohagi and botamochi rice cakes. (Refer to Step 7.) Recipe by Stylish Mama

Shio-kombu is best with rice. Since I associate kombu with soup stock, I came up with this recipe for ochazuke (Japanese rice porridge). The tasty aroma of a soy-sauce-infused onigiri in a broth of shio-kombu, bonito flakes, and dried shrimp is amazing.The recipe is simple, but it's best to break the rice ball apart and let it sit in the broth for a while before enjoying it.The broth from the shio-kombu, bonito flakes, and dried shrimp makes this a delightful dish. Recipe by Bajiru danshi.

I combined my husband's favorite shiso rice seasoning with edamame.In order for the flavors to blend in better, I recommend using freshly cooked rice.If the salt from the shiso seasoning is not enough, you can add some more. Recipe by ma2003co

I wanted to eat rice balls with soy sauce, so I tried making this.It is okay to add copious amounts of wasabi if you want more. When mixing the piping hot rice and soy sauce wasabi, your eyes might water a bit. Recipe by Yuzuyuzu

Onigiri rice balls. Rice balls in Japan are like sandwiches in western countries. Easy to make, easy to take them out on a picnic.It’s very popular in Japan as a light meal.Recipe video on onigiri:https://youtu.be/x_5nHGlJGok

I made rice balls with sakura mochi in mind.Feel free to flavor the rice balls however you like. You may use furikake or sakura denbu, deco-furi etc. to make these. I think cutting out several small circles from the carrots and putting them together helps to set the mood. For 4 servings. Recipe by Mikki-an

I added miso to the toasted rice balls I loved since I was a kid. Recipe by kumatokori

Rice ball is a Japanese food made from rice and fillings.We put the filling such as pickled plum, tuna & mayo.

The Asian grocery nearby closed down *sobs* so I made traditional Japanese sweets out of things I could buy at the local supermarket (like Coles).This is my first time to actually measure the ingredients because I usually eyeball them. Add water to the glutinous rice flour in small batches, and add more flour if it's too runny. This way, you'd never make mistakes even if you don't measure anything. Recipe by peloli