I succeeded in making soy sauce malt (See, so this recipe is the result of the next stage of my challenge, using shoyu-koji (soy sauce malt).It's so easy and tasty, so I posted it here.The parchment paper keeps the balls from sticking to the frying pan, and allows them to brown evenly. If you don't like shiso (like my kids), substitute with minced scallions--this version is also tasty. Recipe by Guutara recipe kenkyujo

I make onigiri every day for my husband to take to work for breakfast.I was just thinking of ways of varying the onigiri so that he doesn't get too bored.I tend to make pretty big onigiri, so if you prefer smaller ones, you can make 2 onigiri with 1 egg. For 1 rice ball. Recipe by Makirin

Japanese traditional food. It's sanitary to hold a rice by using plastic wrap.

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.

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

Japanese soul food.

Have you ever watched the Japanese cartoon movie "Spirited Away"? I like that movie. If you have watched it, you have seen the girl Chihiro was eating rice balls. That is onigiri/omusubi!

On a day when I was planning to make onigiri, I cut my hand with a vegetable slicer.Since I couldn't touch the rice with my hands, I decided to roll the ingredients and it was surprisingly good.-A tip is to roll tightly. If it's loose, the rice and ingredients will spill out when slicing.-Salt the rice well. Taste before rolling.-Another tip is to wet the knife after each slice to guarantee a clean cut. Recipe by Mangetsu152000

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

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

When I was a child, my grandmother used to make this onigiri with her big hands. She used to spread out shredded nori on top of newspaper and roll the onigiri around... This is my favorite onigiri with lots of memories. Because you use shredded nori, the nori won't break apart, thus making it easier to eat. It's safe for your children that way.Use your favorite fillings. Adjust the size to your liking. It's easier to coat with nori if it's very round, but you can also adjust that too. If you work on plastic wrap, it will get all sticky, so use parchment paper. For 2 servings. Recipe by Mikki-an

This is a combination of my recipe for wasabi onigiri and tempura crumbs.I recommend using freshly fried tempura crumbs instead of buying premade.Aadjust the amount of wasabi to taste. Recipe by Ichigopapiko