I had soy seasoned bonito flakes on hand and decided to try it out.Make these rice balls with your loved ones in mind and everything will be okay They will turn out delicious! Recipe by Naru* kitchen

This recipe was taught to me by my mother.Very nice tasty, when rice ball sauteed with oil and soy sauce!

I succeeded in making soy sauce malt (See, so this recipe is the result of the next stage of my challenge, using shoyu-koji (soy sauce malt).It's so easy and tasty, so I posted it here.The parchment paper keeps the balls from sticking to the frying pan, and allows them to brown evenly. If you don't like shiso (like my kids), substitute with minced scallions--this version is also tasty. Recipe by Guutara recipe kenkyujo

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

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

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 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

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

Enjoy with cool beers.

I thought up a combination that goes well with dashida. Recipe by Ichigopapiko

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 added miso to the toasted rice balls I loved since I was a kid. Recipe by kumatokori