A Scent of Spring! Sea Bream Sakura Rice

• 350 grams Plain cooked rice
• 350 grams Mochi sticky rice
• 10 cm Kombu
• 30 grams Salted pickled sakura flowers
• 2 tbsp Sake
• 40 ml Red vinegar
• 1 tbsp Shio-koji (salt fermented rice malt)
• 1 Umeboshi paste
• 1 cut Sea Bream
• 1 dash Snow peas etc.

1. Combine the mochi rice and regular rice, pour into a strainer, and let sit for 30 minutes.
2. Soak the sakura flowers in water for about 5 minutes to desalt them.
3. Squeeze the water out of the desalted sakura flowers by hand.
4. Set some aside for decoration, remove the stems, and finely chop.
5. (We will be using the soaking water).
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. Mix together, and cook as normal.
8. Thinly slice the sea bream, sprinkle with a bit of sake, and steam in the microwave.
9. Mix it into the cooked rice.
10. Sprinkle with boiled snow peas like fallen sakura flowers, and it's done.
11. This looks really pretty if you use a cookie cutter to shape the rice.

rice, sticky rice, flowers, sake, red vinegar, koji, paste, bream

Taken from cookpad.com/us/recipes/170910-a-scent-of-spring-sea-bream-sakura-rice (may not work)