I wanted to make it easier to form a heart shape.To get a nice heart shape, form two rice balls in different sizes. Make one that is slightly smaller and making the end of one side a bit longer than the other one.Nori seaweed will stick better to the rice if you make cuts on the overlapping slices. Wrap it with plastic wrap and let it rest for a while. Recipe by asamimaeda

This is my child's favorite charaben.Make sure that the shapes in Steps 2 and 5 are well-matched to each other. Recipe by momo**

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 received a request from my kid to make a Rilakkuma bento.The hardest part of re-creating Rilakkuma is the balance of the facial features. The eyes and nose are almost the same level, and all three should be just below the center of the face. Recipe by momo**

I made this bento box for my daughter.She requested the "Hina doll bento," so I made the faces only, using whatever I had in my refrigerator.If you think making the fan or crown is too much work, you can use a decorative food pick.It will be even easier. Recipe by sky_s0417

I thought of these devil-giri for a Setsubun-themed bento or as party food.This is a dish I conceived through a pun for onigiri ("oni"=demon and "onigiri"=rice ball)Add some demonic faces to whatever flavour onigiri you like. Have fun coming up with all kinds of expressions and a cute, yet delicious, Setsubun-themed menu. Recipe by sky_s0417

It's Christmas season, so I made easy and cute Santas. I made a reindeer and snowman too.If you use a kit to make cylinder shaped onigiri, it will be neater and easier.You can make the cheeks by just dabbing on a tiny bit of ketchup. Recipe by A-ru mama

For my daughter who adores pandas.Season according to taste. Recipe by Mikashon

When I first saw Kumamon, he reminded me of my recipe for "Black Rilakkuma" so I thought I could probably make it.It's hard for small children to bite through nori seaweed so I would suggest sticking a smaller amount of nori seaweed over the top, if you're serving this to younger folks. Recipe by Kerorabu

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

I made this for my kids, who are big fans of Disney characters.The key is to make the nose higher. For the mouth, make sure he has a big smile on his face. It looks very much like Winnie the Pooh when you put a line over his nose. Eye brows should be closer to the top of his face, separated from his eyes. Recipe by momo**

I made this side dish using my son's favorite daikon matchsticks. While he likes them in miso soup, I wanted another dish for him to have them with rice. Since this dish is so easy, some might not even consider it real cooking, but my son loves it, so I mix it with rice to make rice balls, which he devours.Be sure to evaporate all the liquid out of the daikon. A little charring is fine, since the aroma adds flavor.When making rice balls, cut the daikon more finely with kitchen scissors so that it mixes well with rice. Recipe by Sakura88.