A Scent of Spring! Sea Bream Sakura Rice

1. 1

   Combine the mochi rice and regular rice, pour into a strainer, and let sit for 30 minutes.

2. 2

   Soak the sakura flowers in water for about 5 minutes to desalt them.

3. 3

   Squeeze the water out of the desalted sakura flowers by hand.

4. 4

   Set some aside for decoration, remove the stems, and finely chop.

5. 5

   (We will be using the soaking water).

6. 6

   Add the mochi rice, minced sakura, sakura soaking water, konbu seaweed, salted rice malt, sake, pickled plum pulp, red vinegar, and water into the rice cooker.

7. 7

   Mix together, and cook as normal.

8. 8

   Thinly slice the sea bream, sprinkle with a bit of sake, and steam in the microwave.

9. 9

   Mix it into the cooked rice.

10. 10

    Sprinkle with boiled snow peas like fallen sakura flowers, and it's done.

11. 11

    This looks really pretty if you use a cookie cutter to shape the rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.