Thank you to everyone—over 300 people have tried this! Kids love it, and they disappear in no time.About this recipe:My family and I love these miso rice balls, so I make them often. I wanted a way to make them without getting my hands messy.

Enjoy everyone’s favorite yaki onigiri easily made in a skillet! These rice balls are flavored with a slightly sweet sauce. This recipe made the top 10 in popular searches on August 7, 2014.Recipe background:I made this because I suddenly craved it.

Even rice that's been left in the rice cooker can be turned into delicious yaki onigiri. This recipe uses a skillet.Recipe background:I make this with rice that's a bit past its prime.

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

Lately the quality of minced meat is really bad and it's full of fat so I've been making it at home. All you need to do is cut and strike it. You could try using a milk carton or something similar as a chopping board here.The rice balls are easier to eat if they're small and flat. I serve them wrapped in lettuce.I reduced the amount of fat in the meat and made up for it with sesame oil. If you stir the mixture in Step 4 well before putting it on the heat, it'll go nice and smooth in Step 5. I think the meat miso tastes best when quite thick but that's just me.You can use this meat miso in bento, with tofu steak, oden, fried eggplant, or ramen. You can use it in a lot of things really. You can freeze this meat miso in separate portions as well. Recipe by Wakkii seika

Spicy Mayo & Yuzu, Salmon Onigiri 🍙 perfect for on the go!

Our canteen lady used to make this very often when I lived in company housing.The soboro was sandwiched with rice so it was very satisfying.I don't use any oil with this dish, so use a non-stick frying pan.Use 2 pairs of chopsticks to stir the egg mixture. The bigger the gaps between the chopsticks are, the larger the soboro grains become. Recipe by Shijimi24

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 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

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