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

The spam onigiri at the store is 210 yen for one piece, so I thought up a way to make my own.The vinegar of the sushi rice is good for your health!Rather than fish sausages, I recommend you use fish patties. It'd also be great with some lettuce.I made it with sushi rice, but it's probably pretty good to have with regular rice as well. Recipe by Suekei

I used my beloved chicken soboro recipe to make something that everyone would want to eat.Wrap with the nori seaweed just before eating. Recipe by Tokkochan to musume

My husband brings onigiri to work, and I wondered if I could pack them with more substantial fillings. So I made this on a whim and he said he had a chuckle when he ate them. I tried them myself and they were pretty good. My kids like them too.If you leave a gap in the middle of the nori, the sandwiches are easy to fold over.Hold the fillings in place with chopsticks to prevent them from moving when you fold the sandwich over.Small children may find these easier to eat if you cut each sandwich into thirds. The middle section is hard for them to eat, so the adults should eat them up.If you use sushi rice, they should taste like sushi rolls I think. For 2 per serving. Recipe by Yui mama

My mom makes ground meat onigiri, but it's crumbly and always breaks apart while I eat. So, I thought if I wrapped it up in egg, it would make an easy-to-eat sandwich.Once you get the hang of it, it's really easy. Recipe by lunatomo

おにぎり “onigiri”, also called おむすび “omusubi”, are rice balls made from rice into triangular, circular, and other similar shapes.They have become a popular food item available at Japanese convenience stores, and in other parts of the world.

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

Since I had leftover tempura crumbs, I tried them in an onigiri.In order to enjoy the texture of the crispy tempura crumbs, serve immediately after you make them. Recipe by Ichigopapiko

Takuan is usually eaten with a bowl of rice.I made this for my son's bento and he really liked it, so here's the recipe.You can also put the filling into the rice rather than mixing it in. Recipe by Arikan

Using a vegetable peeler, I made a rose from kamaboko and placed it on an onigiri.Use daikon radish sprouts or mitsuba instead of the snow peas. Or you can just omit them. If you bury part of the kamaboko rose and the snow pea leaves into the onigiri, they won't fall apart easily in a bento box. Flavor the rice and/or add a filling of your choice to the onigiri. Recipe by Mikki-an

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