Sakura Hijiki Okowa Rice
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The pale pink salted cherry blossoms in this Hijiki transforms your ordinary okowa rice perfect for spring season!
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Ingredients:
- Cherry Blossom Hijiki - as desired
- Mochi Rice (Glutinous rice) - 80% of the total rice amount
- Uruchi Rice (Regular rice) - 20% of the total rice amount
How to:
- Combine 80% glutinous rice and 20% regular rice in a large microwave-safe bowl. Rinse briefly and add enough water to cover the rice completely.
- Add the cherry blossom petals from the hijiki to the bowl without washing off the salt. Let the cherry blossom soak overnight (about 8 hours).
- Adjust the water level without discarding the soaking water. Leave about 5mm of water above the rice and pour off any excess.
- Cover the bowl with plastic wrap and microwave in the center of the microwave at 800w-1000w for 3 minutes twice, stirring each time.
- Then microwave at 600w for 5 minutes twice, stirring once. If there is still excess water, continue microwaving at 600w for 1 minute intervals.
- While microwaving, prepare the cherry blossom hijiki. Separate the flowers and hijiki. Don't worry too much if small flower petals remain with the hijiki.
- Use the salted flower petals as it is, and shake the salt off the hijiki in a small bowl to make "sakura salt".
- Desalt the hijiki in plenty of water for about 3 minutes, then cut into 2cm pieces. Mix the hijiki and cherry blossom petals into the cooked rice and taste.
- If it's not salty enough, adjust with the sakura salt. Serve the rice in a bowl, and it's ready to enjoy!
