Onigiri with Tempura Crumbs

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

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

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

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

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

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

Onigiri rice balls. Rice balls in Japan are like sandwiches in western countries. Easy to make, easy to take them out on a picnic.It’s very popular in Japan as a light meal.Recipe video on onigiri:https://youtu.be/x_5nHGlJGok

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

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.

My mother taught me this recipe.Make it with hot cooked rice If you use cold rice, it will be very difficult to form.You can season the leftover rice in the rice cooker, form into rice balls, and chill in the fridge to toast the next morning!If you freeze them after toasting, just microwave before serving. Recipe by Hamumaki

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

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 bought some chikuwa, and wanted to make some sort of snack to go with my beer, so I came up with this off the top of my head.This is quick and easy, so I don't have any tips.Make the mentsuyu sauce as rich as you like. Recipe by santababy

I had tempura crumbs so I combined with natto and it turned out delicious.You just have to mix well.It's also tasty with ra-yu chili oil. Recipe by Satokopanta-ni

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 had shirasu and green onion in the refrigerator... so I made onigiri. You can also eat it as fried rice.I used green onion because the color looks nice but it is also delicious using Japanese leek. Add more shirasu if you like. Be careful about the amount of salt you use. _. Recipe by Yuripi0309

When I was little, my mom used to add tempura crumbs to miso soup. The tempura crumbs imparts a rich flavor and I loved it.Add tempura crumbs right before serving. Tempura crumbs go well with other ingredients, but it especially goes well in a simple miso soup with tofu or wakame seaweed. In other words, replace the tempura crumbs for your usual aburaage. Add as much as you prefer. Recipe by Obuusama

We had some leftover rice and I wanted to make some snack for my kids.

On a day when I was planning to make onigiri, I cut my hand with a vegetable slicer.Since I couldn't touch the rice with my hands, I decided to roll the ingredients and it was surprisingly good.-A tip is to roll tightly. If it's loose, the rice and ingredients will spill out when slicing.-Salt the rice well. Taste before rolling.-Another tip is to wet the knife after each slice to guarantee a clean cut. Recipe by Mangetsu152000

Takuan is usually eaten with a bowl of rice.I made this for my son's bento and he really liked it, so here's the recipe.You can also put the filling into the rice rather than mixing it in. Recipe by Arikan

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

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 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

I wanted to make easy and pretty-looking rice balls.Nothing, really. Recipe by Hitomi

Use in takoyaki or okonomiyaki.If the oil is too hot, the tempura crumbs will burn, so be careful. Drop the batter into the oil from a slight distance (about 30 cm) above the pan. Be careful of the oil spattering. Recipe by Cooking S Papa

衣に入れる卵をマヨネーズに代えるだけで、上手に揚げるのが難しい天ぷらも、衣がべたつかずにカラッとサクサクにできる♪

From my childhood, this we put these rice balls in my lunch box for school trips or sports events - happy memories. Even now, this is my favorite combination, I often put it in my husband's lunch box.Add salt and/or change the ingredient amounts as you wish. Recipe by putimiko