Rice Balls with Tempura Bits and Sakura Shrimp

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

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).

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

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

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

☆Featured by 400 people☆ Enjoy the refreshing aroma of shiso leaves, the umami of salted kelp, and the fragrance of sesame seeds in these nutritious and easy-to-make rice balls.The origin of this recipeI combined all my favorite ingredients to create a quick and easy rice ball.

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 combined my husband's favorite shiso rice seasoning with edamame.In order for the flavors to blend in better, I recommend using freshly cooked rice.If the salt from the shiso seasoning is not enough, you can add some more. Recipe by ma2003co

I was chosen to be a Meiji Hokkaido Tokachi Camembert cooking tester, so I tried mixing it in rice balls.The saltiness of umeboshi pickled plum varies from household to household. If you find the flavor lacking, adjust to your liking. Recipe by Edamame korosuke

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

The third installment in my daughter's favorite series! These are simple but frequently requested rice balls that are a staple in our home. They taste great even when cold, making them perfect for lunch boxes.The origin of this recipeMy daughter loves the combination of salted kelp and cheese. Of course, I do too! There are similar recipes out there, but I decided to measure the ingredients for these rice balls, which I usually make by eye, and share them as a note for myself.

I wanted to recreate a kakiage tempura don, which is famous in a certain town. In the top photo, I served in a small rice bowl so the prawn tempura looks very big, but they are actually bite sizes.The flavour will improve if you add some sesame oil to the frying oil. Prawns are quick to cook so you need just a small amount of oil. Turn the sides several times and cook them through. Recipe by pappatyan

I had tons of different types of seaweed in my pantry.The amount of rice should be one generous bowl's worth and a pinch of shio-konbu. It's already salted, so you don't need more salt. Cover the dish when you microwave. Recipe by Shampoo hat

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 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

A variety of rice balls! Perfect for lunch boxes or breakfast. They're simple yet so delicious you'll want to eat them endlessly! The origin of this recipe: I made it for my son who loves rice balls. It turned out so tasty that I decided to write it down. You can also use chopped shiso leaves instead of green onions for a delicious twist.

I was making rice balls and wondered what it would taste like full of seafood. Delicious!There is enough salt in the ingredients that It is delicious without adding more. The colour can be improved by adding shredded leek.Instead of salmon flakes, try grilled salmon, broken into small pieces. Recipe by Miyanana

These rice balls use my recipe for shiso hijiki seaweed. I've been preparing them this way for a long time. They will also turn out delicious if you add chirimen jako dried baby sardines. Seefor Okowa Steamed Sticky Rice Mixed With Hijiki, Umeboshi and Chirimen Jako.Depending on your preference, use plenty of yukari when you make rice balls. Adjust the amount to taste. The shiso hijiki already contains sesame seeds, but not very much, so I added a bit more in this recipe. Adjust the amount of hijiki and sesame seeds to taste. Recipe by Yuuyuu0221

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

When I made sweet rice cakes covered with anko by using the delicious recipe "Fragrant Cherry Blossom Ohagi" by user "miyuki12," the leftover rice was so tasty. I added daikon radish sprouts to make colorful rice balls, and I packed them in a lunchbox for cherry blossom viewing.Don't put in too much food clouring It's better to have a subtle pale pink color! Recipe by Maitsuka

My mom sometimes used to put umeboshi in rice, and made these rice balls to beat the summer heat. Add different ingredients for new variations.The saltiness differs among umeboshi, add salt to taste.Rice made in a pressure cooker becomes mochi-like when cooled.Adjust the chirimen jako amount to your liking. Add anything you like. Recipe by Ayatan

Thank you to 800 people for trying this recipe! It's perfect for sports days, school, or club lunch boxes! The origin of this recipe: I created this to make rice balls that are satisfying even when there aren't many side dishes.

The saltiness of the salted kombu pairs well with edamame. Just mix and shape, making it perfect for a busy morning. Thank you for making this recipe popular! I created this recipe thinking that edamame would go well with the saltiness of salted kombu.

This is my version of the brown rice balls based off a cookbook.You can cover the unique taste of brown rice with the aroma of the sesame and kinako flour. This recipe also works with white rice and mixed grains. if you have any sesame kinako flour mixture left over, you can use it to coat mochi, which is also delicious (soak the mochi in boiling water to cook). Recipe by Miyakojika

Shio-kombu is best with rice. Since I associate kombu with soup stock, I came up with this recipe for ochazuke (Japanese rice porridge). The tasty aroma of a soy-sauce-infused onigiri in a broth of shio-kombu, bonito flakes, and dried shrimp is amazing.The recipe is simple, but it's best to break the rice ball apart and let it sit in the broth for a while before enjoying it.The broth from the shio-kombu, bonito flakes, and dried shrimp makes this a delightful dish. Recipe by Bajiru danshi.

My family always eats these rice balls.Sometimes I put umeboshi, konbu seaweed, or sausage tempura in them.But basically, I season them with kombu tea. Recipe by Ha-tannookkasan

I made tempura using rice flour! It results in a light, crispy coating. Plus, when making the batter, it doesn't clump easily, so you can relax! The origin of this recipe: I tried making tempura with rice flour instead of wheat flour.

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

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