People have been asking me how to make onigiri, or how to make the hard boiled eggs in fun shapes, or... I don't mind answering any and all questions, but I am by far NOT the expert on any of this! I actually only started this blog to showcase my lunches, but not really talk about how to make them cuz, well, I don't thnk they're that great. My favorite ever site for Bento Tips is Lunch in a Box, which I've mentioned countless times on here. Invaluable information on how to speed up the packing and all sorts of great tips and ideas and EVERYTHING. You'd think she was a paid advertiser on here, but seriously, her site was the last push for me to get into bento. I haven't looked back.
Anyway, as promised, how to make onigiri: as taught by others. I use molds, and I tend to overstuff them, but when you pack too much rice in them, really, it's gross. So here we go:
from Cooking Cute: http://www.cookingcute.com/onigiri_with_filling.htm
from Lunch in a Box: http://lunchinabox.net/2007/07/02/tip-use-cookie-cutters-as-onigiri-molds/
also from Lunch in a Box, possibly my most often used tip: http://lunchinabox.net/2007/02/15/speed-bento-technique-making-freezing-yaki-onigiri-onigiri/ - you can freeze onigiri to reheat in the mornings!
I should add here that I kind of mis-remembered a mishmash of these tips and began lining my onigiri molds with plastic wrap whenever I'd make them, and it helps with removing the onigiri from my deep triangular shaped mold (which, you'll notice, I use quite often if only because it's the biggest one I have and therefore contains the most food with the least work... haha). I remove them from the mold with the plastic wrap, and then wrap using the same plastic wrap right away and pop it in the freezer, so I definitely feel it saves me a lot of time.
Hope that helped... I am by no means an expert.