Recipe book & Yahoo Top 100 thanks ♡The umami of salted kelp plus the colorful and flavorful sakura shrimp and shiso leaves are included. The tempura bits add richness, so no side dishes are needed.The origin of this recipe＊These are the rice balls that were in my lunchbox when I was a child, a nostalgic memory.＊March 28, 2014Featured in the Yahoo Spotlight Corner, thank you very much♪

I was trying to create a new rice ball recipe.Wait for the tempura crumbs to absorb the mentsuyu before use. Recipe by yukanosuke.

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

You can recreate this prawn tempura just like the product sold at a famous onigiri shop at home, which would be pretty economical.The pickled plum is usually pretty salty, but sprinkle salt if necessary.You can make prawn tempura yourself or just buy at the supermarket. Recipe by Shampoo hat

These rice balls are flavored with Horinishi spice. I hope you enjoy them!Recipe background:I received some tempura bits from Tenkayu, so I tried making a version of Devil’s Onigiri using my favorite seasoning. I’ve never actually eaten Devil’s Onigiri before, though!

Featured 3 times in recipe books and Cookpad News. Tempura bits, noodle soup base, and salted kelp make a golden trio. The aroma is irresistible even while mixing. You won't be able to stop tasting!Origin of this recipe: This is a simplified version of the Tempura Rice Ball (ID20292020).

I made wasabi-flavored onigiri seasoned with tempura crumbs, green onions, sesame salt, and mentsuyu.Adjust the ratio of sesame salt and mentsuyu to taste.If the rice is too dry, add a bit of hot water in Step 3.This time, I sprinkled some matcha on top. You could also top them with a pinch of ao-nori. Recipe by Mikki-an

I wanted to eat a shio-konbu rice ball, and I used the baby sardines.If the sardines fall out and you find difficulty in shaping the rice balls, wrap in plastic wrap. Recipe by Snow*Love

I wanted to eat rice balls with soy sauce, so I tried making this.It is okay to add copious amounts of wasabi if you want more. When mixing the piping hot rice and soy sauce wasabi, your eyes might water a bit. Recipe by Yuzuyuzu

I made rice balls with sakura mochi in mind.Feel free to flavor the rice balls however you like. You may use furikake or sakura denbu, deco-furi etc. to make these. I think cutting out several small circles from the carrots and putting them together helps to set the mood. For 4 servings. Recipe by Mikki-an

I made many different kinds of rice balls for my mother-in-law's lunch, who doesn't like noodles.This recipe doesn't call for specific ingredients.The gomashio is a must! The gomashio brings the flavors together (it depends on your preference but I recommend a generous amount). Recipe by Snow*Love

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