I wanted share some spring-inspired fun with my friend who got sick and had to stay in during our cherry blossom viewing party.Beat the egg very well before cooking. Thanks to the preserved cherry blossom, these omusubi look very spring-like. Use boiled fresh sakura shrimp if they're in season and if you can find them. For these rice balls, cook the rice on the firm side. Recipe by Zosankitchen

I wanted to make hearty and filling onigiri that would be satisfying even when there aren't a lot of side dishes in the bento box.If you roll the meat wrapped rice balls around while the meat is uncooked it will fall off, so cook it one section at a time. When all sides are browned, it's ok to roll them around. If you clean the frying pan with paper towels once the meat is cooked before adding the flavoring ingredients, the rice balls won't burn so easily. Recipe by ss mama

I made these for my daughter who loves meat-wrapped onigiri but hates vegetables.You don't need to oil the frying pan.I used thinly-sliced pork belly for this recipe.Sprinkle some sesame seeds on top to serve if you like. Recipe by YUKIKI

It just came to my mind.Just wrap the rice balls neatly? For 2 servings. Recipe by Silvy1978

Just because.Wrap them up tight. That's about it. For 2 servings. Recipe by Silvy1978

This is an original recipe I made based on an onigiri lunch sold at a certain convenience store chain. If you didn't have a chance to have those convenience store onigiri (they were time and region limited), please get a taste of them with this version.I used 20 pork belly slices that were 2 cm wide and 30 cm long. I used 2 slices per onigiri. Wrap up the onigiri so that you can't see the rice - this is the key to preventing the balls from falling apart while cooking. Recipe by vegeful

Making onigiri rice balls every single morning takes so much time, so I always just sprinkle furikake seasoning. Then I thought I'd stock some in the freezer, since I store frozen rice anyway.If you match the size of the sandwiches to the size of your bento box, after you cut them you can store them just like that. Recipe by Yuhi

I thought up a microwave recipe using parchment paper.The heating time will vary depending on the microwave, so please use 600W at 8 minutes as an approximate estimate and adjust accordingly. I used thinly-sliced pork belly meat this time. I really like garlic, but you can make this without adding garlic if you prefer . For 2 people (makes 4 pieces). Recipe by EnjoyKitchen

Lately the quality of minced meat is really bad and it's full of fat so I've been making it at home. All you need to do is cut and strike it. You could try using a milk carton or something similar as a chopping board here.The rice balls are easier to eat if they're small and flat. I serve them wrapped in lettuce.I reduced the amount of fat in the meat and made up for it with sesame oil. If you stir the mixture in Step 4 well before putting it on the heat, it'll go nice and smooth in Step 5. I think the meat miso tastes best when quite thick but that's just me.You can use this meat miso in bento, with tofu steak, oden, fried eggplant, or ramen. You can use it in a lot of things really. You can freeze this meat miso in separate portions as well. Recipe by Wakkii seika

Everyone loved the yakiniku sandwich I made the other day, so this time I tried making a rice sandwich.Cut the seaweed to suit the size of the container you are using.It's like making oshizushi (pressed sushi). Recipe by norikei mama

I wanted to contribute my children's favorite grilled onigiri to the Tasty Onigiri series.Firmly shape the onigiri otherwise they will break apart when flipped over.Be sparing with the vegetable oil, or else it will taste oily.If the onigiri falls apart when flipping them over, just break them up and serve them with gochujang.That way, you can make them pass as Korean-style bibimbap. Recipe by Izumiuna

My sons aren't really satisfied with just plain rice balls so I add a bit of flavour to them.It's really easy - just mix and cook. Add anything you like - shio-konbu seaweed, sesame, shiso leaf, tarako cod roe etc. Recipe by Hoink