I had a craving for homemade freshly fried rice balls, so I made these. A little festive, and perfect for serving to friends. Give them a try!It's key to put the cheese in the center and tightly pack the rice balls, then lightly and evenly coat them well in the flour. Recipe by Kuromojichan

I was chosen to be a Meiji Hokkaido Tokachi Camembert cooking tester, so I tried mixing it in rice balls.The saltiness of umeboshi pickled plum varies from household to household. If you find the flavor lacking, adjust to your liking. Recipe by Edamame korosuke

When I ate leftover fukujin-zuke over rice, it actually tasted good. That's how I came up with adding curry powder to make this onigiri.Adjust the amount of curry powder to your liking, between 1/2 to 1 teaspoon.To avoid sticking, damp your knife when cutting the cheese. Recipe by Ruruoka

We tried grilling rice balls at a barbecue.When you don't have any time, you can just use plain unseasoned rice. The important part is grilling them.Make sure to allow the soy sauce to mix thoroughly in with the rice before you drizzle in the sesame oil. Recipe by Omame1gou.-

A rich grilled rice ball made with soy sauce maltThe savory scent of soy sauce will stimulate your appetite.

My family's recipe! Enjoy for breakfast, lunch or as a snack.Once you've added the butter, be quick! Recipe by Yuzumomoko

My mother used to make me toasted rice balls all the time.Nothing in particular... Just brown both sides of the rice balls well.I've also uploaded my blog.Please visit my blog if you like.http://ameblo.jp/mint0323/ Recipe by Komatsuta

Lovely small Rice Ball🇯🇵You can put anything you like! #Summerchallenge2

Let’s whip up these easy and delicious Cheesy Ham & Rice Balls! Crispy outside, melty inside, and ready in under 15 minutes! Mix cooked rice, smoked ham, carrots, scallions, seasoning, butter, and cheese. Roll into balls — I made 12 — and pop them in the air fryer at 325°F for 6 to 8 minutes.done enjoy every bite.

Enjoy with cool beers.

My family always eats these rice balls.Sometimes I put umeboshi, konbu seaweed, or sausage tempura in them.But basically, I season them with kombu tea. Recipe by Ha-tannookkasan