Using a cookie cutter, cut out flower shapes from the white part of the kamaboko. Cut the seaweed and crab sticks (you want to first cut off the red bits and use those) thinly.

Take the hot white rice, and using your desired fillings form into rice balls. Wrap the cut seaweed and crab sticks around the rice balls, as shown in the photo. Wrap the decorated onigiri in cling film, then press down to secure the decorations in place.

Secure the kamaboko flower in place by sticking a strand of spaghetti through, and place black sesame seeds on top (to ensure the sesame stays in place, stick the pointed ends of the seeds into the kamaboko).

Place them in a bento box and they are done.

These onigiri are quite big, so I had to connect extra crab sticks together to wrap them.