Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, a scent of spring! sea bream sakura rice. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
A Scent of Spring! Sea Bream Sakura Rice is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. A Scent of Spring! Sea Bream Sakura Rice is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook a scent of spring! sea bream sakura rice using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make A Scent of Spring! Sea Bream Sakura Rice:
- Make ready 350 grams Plain cooked rice
- Take 350 grams Mochi sticky rice
- Get 10 cm Kombu
- Take 30 grams Salted pickled sakura flowers
- Make ready 2 tbsp Sake
- Make ready 40 ml Red vinegar
- Prepare 1 tbsp Shio-koji (salt fermented rice malt)
- Get 1 Umeboshi paste
- Prepare 1 cut Sea Bream
- Prepare 1 dash Snow peas etc.
Instructions to make A Scent of Spring! Sea Bream Sakura Rice:
- Combine the mochi rice and regular rice, pour into a strainer, and let sit for 30 minutes. Soak the sakura flowers in water for about 5 minutes to desalt them.
- Squeeze the water out of the desalted sakura flowers by hand. Set some aside for decoration, remove the stems, and finely chop. (We will be using the soaking water).
- 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. Mix together, and cook as normal.
- Thinly slice the sea bream, sprinkle with a bit of sake, and steam in the microwave. Mix it into the cooked rice.
- Sprinkle with boiled snow peas like fallen sakura flowers, and it's done.
- This looks really pretty if you use a cookie cutter to shape the rice.
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