Round Onigiri with Yukari and Grated Cheese

When I was a child, my grandmother used to make this onigiri with her big hands. She used to spread out shredded nori on top of newspaper and roll the onigiri around... This is my favorite onigiri with lots of memories. Because you use shredded nori, the nori won't break apart, thus making it easier to eat. It's safe for your children that way.Use your favorite fillings. Adjust the size to your liking. It's easier to coat with nori if it's very round, but you can also adjust that too. If you work on plastic wrap, it will get all sticky, so use parchment paper. For 2 servings. Recipe by Mikki-an

It just came to my mind.Just wrap the rice balls neatly? For 2 servings. Recipe by Silvy1978

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

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

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

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

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

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.

Onigiri don't have to be triangular! You can make them round or cylindrical!And you can make them square too!Change the depth of the cut off milk carton to make thin onigiri or thick onigiri.Since you don't form the rice with your hands, you can form the onigiri when you are in a hurry even if the rice is hot. Recipe by MAYOMAYO.

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

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 made this for the times when I feel like eating rice after eating a Western-style dish.Grill the onigiri until the miso browns and crisps.I usually grill both sides on medium heat for about 5 minutes.I use brown rice, but white rice is good too.This could also be enjoyed with alcohol.Or just enjoy it for lunch. Recipe by monica93

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

I wanted to make square onigiri easier to eat, so I halved them.These are fairly small onigiri, so you can eat a lot! You can enjoy different fillings with these, too. Recipe by MAYOMAYO

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

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 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

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 just came up with this idea on whim.Step 5: You can also fill each of the four sections of the box with plastic wrap, put in the rice, and wrap them up in there, but the squares are quite small, making it difficult to get the wrap in nicely. I recommend doing it as in Steps 6, 7, and 8. Recipe by MAYOMAYO.

I wanted to make an autumn chestnut-themed bento.Make these with black or white sesame seeds, whichever you like.Make one, two onigiri, or as many as you like. Recipe by Ayumin

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

My granny used to make this onigiri for me very often.Just put on rice and eat as it is. Or for pasta and chilled tofu... this plum mixture is quite versatile.My granny used to drink sake with this.It's very easy! You don't need any tips. For 4 rice balls. Recipe by bobitin

This is a comfort Japanese dish, you can eat like a snack or in meal with other dishes

This is our staple bento. You can make these barrel-shaped panda onigiri rice balls really easily, even if you don't have a lot of time.Make the barrel-shaped onigiri rice balls nice and round. They will look cuter that way. Recipe by lotusmai

This is a recipe I created for my husband while he's working overtime.Since meat-wrapped onigiri get your hands sticky and may not last until evening in a lunch box, I figured if the meat is tucked inside, it would be easier to eat.It's tasty when the shaomai is thoroughly coated in the sauce, and when the sauce is blended into the rice.Adjust the size of the rice ball according to the size of the shaomai. Mold them into any shape you desire. For 1 onigiri. Recipe by Marrietty

I revised the recipe from "Asami's Bento" blog.This is a recipe that I redacted the kimono part from for newbies. I think the overall color coordination and small parts make these look plenty like Hina dolls without putting a kimono on them. Recipe by asamimaeda

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

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

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

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