Top: Round onigiri with spinach and chopped aburaage, homemade spring rolls, cucumber flowers.
Bottom: Sliced boiled egg, cheese sandwich, olive and cilantro garnish.

We had some aburaage (fried tofu pouches) that had too many tears and holes to be used for inarizushi. So I chopped them up and put them in the onigiri. It was pretty good! The spring roll recipe is modified from Martin Yan's Chinatown Cooking.