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

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

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 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

This is the sister recipe to "Brimming with Filling Chunky Rice Balls".Please use a block of cheese.If possible, use fresh edamame since they have a nicer texture.Since the saltiness of the shio-konbu is plenty, there's no need to add extra salt. For 2-3 servings. Recipe by Firstsnows

My daughter, who is in the second year of middle school, sometimes cooks her own breakfast before school.She likes to cook breakfast using ingredients she likes. We initially created this rice bowl together to eat as dinner. It was so tasty that we decided to post the recipe.We prefer ours lightly seasoned, so adjust the amount of soy sauce to taste.I like plenty of sauce for rice bowls, so with this recipe you will make a lot. For the sauce, I recommend starting out with 100 ml dashi stock and one tablespoon each of soy sauce, sake, and mirin, then gradually adjust it to your liking. You can also use mentsuyu. It's a nice for lunch for one person. Recipe by Banshakutengoku

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

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.

I thought that cooking ten-don topped with soft set egg would be tasty and tried it out.Tempura and kakiage batter falls apart easily when simmered, so be careful when transferring it into rice bowls! For 2 kakiage (tempura fritters) worth. Recipe by Mama nma