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

Thank you to the 100 people who tried this recipe! This soccer ball onigiri is perfect for beginners. Since you only decorate the visible part, it’s super easy.Recipe background:This was requested by my child.

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.

I came up with this easy rice dish that is perfect for breakfast. When eating onigiri, my husband always asks me to make these. My kids love cheese. This gave me the idea to combine these ingredients together.Freshly cooked rice is good to use, but you can also reheat leftover rice in the microwave. If the flavor is weak, add salt to taste. If you add too much soy sauce, the rice balls will become too wet to pack tightly. It might be easier if you use sliced cheese. For 4-5 rice balls. Recipe by chikappe

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

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!

I discovered these onigiri with marinated soft-boiled eggs at my office lounge. It was so tasty, I made my own spin of it.Make sure to use a thin layer of rice to avoid the onigiri from becoming too bulky.Slice in half without removing the plastic wrap so it doesn't get too messy inside. Recipe by NumaYuu

I made onigiri with buttered rice, which is my kid's favourite.*The mixture is a little bit oily, as it includes butter, so use plastic wrap when shaping if you'd prefer.*If you use salted butter, adjust the amount of salt accordingly. Recipe by Akane

These rice balls are flavored with Horinishi spice. I hope you enjoy them!Recipe background:I received some tempura bits from Tenkayu, so I tried making a version of Devil’s Onigiri using my favorite seasoning. I’ve never actually eaten Devil’s Onigiri before, though!

These rice balls have a grown-up flavor and are perfect after a night out.April 11, 2009: 10 people have tried this recipe.February 20, 2014: Thank you to the 100 people who have made this recipe!Recipe background:I created this when I wanted to enjoy rice balls with a soy sauce flavor.

On September 17, 2010, this recipe was featured for the first time. On May 16, 2012, it was featured by 100 people. I am truly grateful—thank you so much!About this recipe:I saw 'Soft-Boiled Marinated Egg Onigiri' being sold at a department store for 252 yen... so expensive! I thought, 'I can make this myself!' and gave it a try. I adapted the soft-boiled egg recipe from Mukk82 (the original recipe is no longer available). I love soft-boiled eggs, so I made this with that in mind.

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