My family loves the combination of shiso and cheese.Please adjust the amount of ingredients to your liking. I approximated the amount of rice by 4 breakfast servings (2 rice balls each). If you're halving the recipe, toss the whole package of bonito flakes, because it tastes delicious when there's lots. You can add edamame to make it colorful. Recipe by miyuki12

I made these for my daughter who loves meat-wrapped onigiri but hates vegetables.You don't need to oil the frying pan.I used thinly-sliced pork belly for this recipe.Sprinkle some sesame seeds on top to serve if you like. Recipe by YUKIKI

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

I wanted to contribute my children's favorite grilled onigiri to the Tasty Onigiri series.Firmly shape the onigiri otherwise they will break apart when flipped over.Be sparing with the vegetable oil, or else it will taste oily.If the onigiri falls apart when flipping them over, just break them up and serve them with gochujang.That way, you can make them pass as Korean-style bibimbap. Recipe by Izumiuna

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

On a day when I was planning to make onigiri, I cut my hand with a vegetable slicer.Since I couldn't touch the rice with my hands, I decided to roll the ingredients and it was surprisingly good.-A tip is to roll tightly. If it's loose, the rice and ingredients will spill out when slicing.-Salt the rice well. Taste before rolling.-Another tip is to wet the knife after each slice to guarantee a clean cut. Recipe by Mangetsu152000

Store bought toasted onigiri tastes good. I was inspired by it and created my own version by mixing rice with seasoning.My version seasons the onigiri before toasting, requires no pan frying and results in a crispy exterior and fluffy interior.My family loves this.Just use leftover rice!You can make this in batches whenever you have leftover rice, and freeze them for later.Microwave when you're hungry, or for breakfast or evening snack.The microwave time is 2 minutes at 500 W, or 1 minute 20 seconds at 600 W.Make sure cool the onigiri before freezing. There's no need for plastic wrap when defrosting in a microwave. Recipe by smapkayo.

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.

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.

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

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