Young 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:
- Young Hijiki: to taste
- Salted cherry blossom: to taste
- Sticky rice (mochi rice): 80% of the total rice amount
- Sushi Rice (Uruchi 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 salted cherry blossoms and let the mixture steep 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 repeating this process until the surface of the rice is no longer wet, prepare the Sakura Hijiki. Soak Young Hijiki for about 3 minutes to rehydrate, then cut it into 2 cm pieces and fold it into the freshly steamed sticky rice.
- If it's not salty enough, adjust with the sakura salt. Serve the rice in a bowl, and it's ready to enjoy!
