Slice the kamaboko with a vegetable peeler. If you slice it as if you were writing the letter L, the rose will be prettier.
If the slice is too wide, cut it in half with a knife.
Start rolling it up from the short side to make a neatly shaped rose. Make two of these.
Take the string off the snow pea, boil it briefly until it's a bright green, and slice diagonally to make the "leaves." If you are using cucumber, slice in the same way.
Flavor your rice as you would normally do for onigiri. I used matcha tea salt, but you could use furikake or "decofuri" - furikake used for decorative purposes.
Wrap each onigiri individually in plastic wrap, and make a dent in the middle of each. Bury half of the rose you made in Step 3 in the indentation.
Be careful not to crush the rose.
Put the onigiri in place and poke in the cut snow pea "leaves" to finish.
Story Behind this Recipe
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.