Since Kimchi goes so well with BBQ, I created this onigiri recipe.These were a hit with my friends. They ate them all up so fast, we wished we had more.★ If the rice clumps while you're stir-frying it, use a rice paddle to mix it gently with a cutting motion so the grains of rice don't break.★ These are even more delicious if you char the rice a little bit. This makes the onigiri deliciously fragrant, like yaki-onigiri (grilled rice balls). Recipe by Mizorecchifan

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

My mother used to preserve shiso leaves by drying them in the shade (I think?). I just do it easily in the microwave... This is a great way to eat lots of shiso, which is packed with carotene, calcium, vitamin C, and potassium.I use a 500 W microwave oven. Recipe by Akkorin mama

These rice balls use my recipe for shiso hijiki seaweed. I've been preparing them this way for a long time. They will also turn out delicious if you add chirimen jako dried baby sardines. Seefor Okowa Steamed Sticky Rice Mixed With Hijiki, Umeboshi and Chirimen Jako.Depending on your preference, use plenty of yukari when you make rice balls. Adjust the amount to taste. The shiso hijiki already contains sesame seeds, but not very much, so I added a bit more in this recipe. Adjust the amount of hijiki and sesame seeds to taste. Recipe by Yuuyuu0221

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

These are simple rice balls made with just yukari (dried red shiso seasoning) and shio kombu (seasoned kelp).Recipe background:I made these onigiri using yukari and shio kombu, which I always keep at home.

My family loves the combination of shiso and cheese.Please adjust the amount of ingredients to your liking. I approximated the amount of rice by 4 breakfast servings (2 rice balls each). If you're halving the recipe, toss the whole package of bonito flakes, because it tastes delicious when there's lots. You can add edamame to make it colorful. Recipe by miyuki12

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

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.

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

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 was inspired by Nagoya's speciality Ten-musu.Smaller pieces of chicken karaage are easier to shape.You can use nori seaweed instead of shiso leaves. For 2 servings ( making 4). Recipe by Karun