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

It's Christmas season, so I made easy and cute Santas. I made a reindeer and snowman too.If you use a kit to make cylinder shaped onigiri, it will be neater and easier.You can make the cheeks by just dabbing on a tiny bit of ketchup. Recipe by A-ru mama

I made this side dish using my son's favorite daikon matchsticks. While he likes them in miso soup, I wanted another dish for him to have them with rice. Since this dish is so easy, some might not even consider it real cooking, but my son loves it, so I mix it with rice to make rice balls, which he devours.Be sure to evaporate all the liquid out of the daikon. A little charring is fine, since the aroma adds flavor.When making rice balls, cut the daikon more finely with kitchen scissors so that it mixes well with rice. Recipe by Sakura88.

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

This is my child's favorite charaben.Make sure that the shapes in Steps 2 and 5 are well-matched to each other. Recipe by momo**

I made this bento box for my daughter.She requested the "Hina doll bento," so I made the faces only, using whatever I had in my refrigerator.If you think making the fan or crown is too much work, you can use a decorative food pick.It will be even easier. Recipe by sky_s0417

I love salmon and mayo rice balls! I was thinking of a way to make them even tastier.*Add sesame oil a tiny amount at a time, according to your taste! Be careful to adjust it bit by bit!*It's still tasty without mayonnaise to the taste of sesame oil. Recipe by Mai*Mai

I thought of these devil-giri for a Setsubun-themed bento or as party food.This is a dish I conceived through a pun for onigiri ("oni"=demon and "onigiri"=rice ball)Add some demonic faces to whatever flavour onigiri you like. Have fun coming up with all kinds of expressions and a cute, yet delicious, Setsubun-themed menu. Recipe by sky_s0417

I wanted to make it easier to form a heart shape.To get a nice heart shape, form two rice balls in different sizes. Make one that is slightly smaller and making the end of one side a bit longer than the other one.Nori seaweed will stick better to the rice if you make cuts on the overlapping slices. Wrap it with plastic wrap and let it rest for a while. Recipe by asamimaeda

I made this for my kids, who are big fans of Disney characters.The key is to make the nose higher. For the mouth, make sure he has a big smile on his face. It looks very much like Winnie the Pooh when you put a line over his nose. Eye brows should be closer to the top of his face, separated from his eyes. Recipe by momo**

I put in just a little extra effort when making my usual umeboshi onigiri.In Step 2, without concentrating it in the center, spread the umeboshi mixture almost to the edges of the rice; that way, you can enjoy its flavors with each bite!I recommend using generous dashes of salt. Recipe by miiiiic

This is a comfort Japanese dish, you can eat like a snack or in meal with other dishes