Onigiri

The best-known onigiri shape is the triangle, but they can take many other shapes, and you can make them by hand or using molds. You should use short grain rice such as the sushi Japanese rice, or Italian rice, the one used for risottos. You will find a lot of different stuffings, always salty. Use a wide variety of ingredients either as a stuffing in the middle of the rice or to be mixed with the rice.
Children will be very happy to make onigiri because it’s a calls for creativity: ask them to cut shapes in the seaweed leaves, to use pieces of herbs or carrots to make small characters or messages on the rice. If you don't have an onigiri mold, you can just roll them into balls, use a cookie cutter, or even a yogurt pot.
Onigiri should be eaten soon after preparation, the same day. In Japan, where people often bring their meals to work or school, onigiri are made in the morning and eaten at midday. To keep them for a few hours, wrap them in cling film. For your future trips or picnics, replace sandwiches with onigiri. Bon appétit.