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

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

I love tempura crumbs sold at the delicatessen. There were some leftovers, so I made onigiri with it and it was delicious.I recommend you use fresh tempura crumbs than dried. It's already seasoned and tastes delicious!If you need more salt, put some on your hands before forming the onigiri.Make the onigiri right before you eat and enjoy. Recipe by Ichigopapiko

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

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

Since I had leftover tempura crumbs, I tried them in an onigiri.In order to enjoy the texture of the crispy tempura crumbs, serve immediately after you make them. Recipe by Ichigopapiko

I really like the popular sweets clay crafting, so I wanted to try it with onigiri.-You can get a bunch of cute stickers from the 100 yen shop. Decorate the onigiri wrappers with your favorite stickers.-It's even more cute if you pack them into a cute box or basket to make them look like sweets. It's also cute in a bento box. Recipe by Mayatan

Using a vegetable peeler, I made a rose from kamaboko and placed it on an onigiri.Use daikon radish sprouts or mitsuba instead of the snow peas. Or you can just omit them. If you bury part of the kamaboko rose and the snow pea leaves into the onigiri, they won't fall apart easily in a bento box. Flavor the rice and/or add a filling of your choice to the onigiri. Recipe by Mikki-an

My family and I love miso onigiri You can make them without getting your hands dirty.Miso burns easily, so keep an eye on it while it is in the toaster oven. Recipe by miyuyimo

I accidentally slept in one morning and made these in a rush. It was a huge hit in my family.The onigiris in this picture are round but you can also make them into triangles or tawara (cylindrical) -- try whichever shapes you prefer. Recipe by Dorayuuku

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

I used to cover the bottom of the onigiri with black sesame seeds, but that wasn't working too well, so I changed to using nori seaweed.It looks like a chestnut now, so I uploaded the recipe.When shaping the onigiri, make the top pointy and the bottom round and fat to make it look like a chestnut.Cut the nori seaweed in whichever way you like in Step 4. Small children may find a big piece of nori hard to eat, so I recommend a smaller onigiri made with the nori on the right. For 1 rice bowl worth (about 150g). Recipe by Kohanemi