I wanted share some spring-inspired fun with my friend who got sick and had to stay in during our cherry blossom viewing party.Beat the egg very well before cooking. Thanks to the preserved cherry blossom, these omusubi look very spring-like. Use boiled fresh sakura shrimp if they're in season and if you can find them. For these rice balls, cook the rice on the firm side. Recipe by Zosankitchen

I used tempura crumbs from my favorite deli section. I had some leftover, so I added them to rice balls, and it turned out delicious!This is the tempura crumbs x sakura shrimp version .I recommend buying the tempera crumbs hand-made from the deli section of a supermarket . They are flavored and delicious!Shape the rice balls just before eating, and enjoy. For 3~4 rice balls. Recipe by Ichigopapiko

Sakura shrimp is really convenient. Stir fry in sesame oil until fragrant and use as furikake.You can use sakura shrimp, ami shrimp, or baby shrimp to make this furikake. Recipe by Ichigopapiko

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

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

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

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

This is an original recipe that I use for my kid's bento boxes. If you don't have any sliced cheese, then feel free to use the white part of the imitation crab stick. Just use whatever you have.Tips:-Adjust the amount of rice used to how much your child will eat in the bento.-If the nori seaweed or cheese looks like it's going to come off, fix it in place with a dab of mayonnaise or honey.-If you put the onigiri rice ball in a bento cup or small muffin cup after completing Step 1, it will be easier to transfer into the bento box. Recipe by Meronpan mama

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 made meat-wrapped onigiri flavored the way I like them. They're delicious when cold, so they're very well suited for bentos. This is an easy and versatile recipe!Wrap the meat around the onigiri completely so that you can't see the rice.Adjust the flavoring ingredients to your taste.I also have a recipe blog (In Japanese) - http://ameblo.jp/mint0323/ Recipe by Komatsuta

I rewrote the recipe from "Asami's Bento" past February 2008 post.http://ameblo.jp/asami-obento/Try giving them a scepter and a formal folding fan if you have leftover bits. Recipe by asamimaeda

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!