Take rice and put in any filling you like. Wrap it with plastic wrap and make a rice ball in an egg shape.
Fold a sheet of paper towel and cut out a stomach pattern to the size of the rice ball.
Fold the nori in half, lay the stomach pattern paper on top and cut.
Cut the edges of nori from step 3 and wrap it around the rice ball. Wrap it with a plastic wrap and let set.
For whiskers and ears, cut the snacking kombu using scissors (you can also use nori and cheese or kuro-mame for ears, fried pasta for whiskers, etc).
Stamp out the mouth with an oval cutter by stamping out a piece, then shifting the cutter up or down and stamping again.
Stamp out cheese to make eyes using a round cutter.
Punch out nori to make the iris and a nose.
Put nori for the nose on top of sliced cheese. Cut the cheese by running a toothpick along the seaweed.
Put patterns made of cheese on top of Totoro. To secure all the parts, you can use uncooked spaghetti strands (insert under the seaweed to hide the noodle).
Paste thinly cut nori on the mouth. Cut off any nori that's sticking out (it's easier if you use shredded nori).
Insert the kombu parts into the rice ball. Put punched out nori on the stomach and it's done.
This is also great for picnics.
Story Behind this Recipe
This is an easy to make Totoro onigiri made with nori. I uploaded the recipe since many people asked for it.
It's difficult to use nori when it's too crispy, so I recommend you to put it over steam or take it out of the bag in advance. Poke holes on the rice ball with a toothpick if it's difficult to insert the uncooked spaghetti strands or whiskers on nori.