Step-by-Step Guide to Make Perfect Salmon Okowa (Sticky Rice) for Flower Viewing or Bento
Hello everybody, I hope you're having an incredible day today. Today, we're going to make a special dish, Simple Way to Make Ultimate Salmon Okowa (Sticky Rice) for Flower Viewing or Bento. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Salmon Okowa (Sticky Rice) for Flower Viewing or Bento, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salmon Okowa (Sticky Rice) for Flower Viewing or Bento delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few ingredients. You can cook Salmon Okowa (Sticky Rice) for Flower Viewing or Bento using 9 ingredients and 8 steps. Here is how you can achieve it.
This is my family's classic dish that I have been making for a long time. You can also use lightly salted salmon, but in that case, you won't need to sprinkle salt when you steam it in the microwave. Recipe by Yuuyuu0221
Ingredients and spices that need to be Take to make Salmon Okowa (Sticky Rice) for Flower Viewing or Bento:
- 700 grams Mochi rice
- 1 Raw salmon
- 1 Salt
- 1/2 tbsp Sake
- 1 tbsp ★ Sake
- 1 tsp ★ Salt
- 5 stems Mitsuba
- 10 cm Kombu
- 1 White sesame seeds
Instructions to make to make Salmon Okowa (Sticky Rice) for Flower Viewing or Bento
- 30 minutes before cooking the rice, rinse it and let it drain in the colander. Blanch the mitsuba and soak in water. Drain the water and cut into 4 cm lengths.
- Season the salmon with salt and place it in a heatproof dish. Sprinkle with sake, cover in plastic wrap and microwave. Remove the skin and bones, then shred.
- Put the sweet rice in a rice cooker. Add the sake and salt, and fill with water up to the appropriate line for making okowa. Place the kombu seaweed on top and start cooking once it starts to rehydrate.
- When the rice is finished cooking, remove the kombu seaweed and add the salmon. Mix just before serving.
- Transfer to a serving dish, sprinkle white sesame seeds and garnish with the mitsuba.
- Tender Rice Stuffed Squid See. https://cookpad.com/us/recipes/143355-easy-cooking-in-a-pressure-cooker-soft-ikameshi-squid-stuffed-with-sticky-rice
- Shimeji Mushroom & Edamame Sticky Rice See. https://cookpad.com/us/recipes/153051-easy-shimeji-mushroom-edamame-sticky-rice
- Chestnut Rice See. Oseki-Han Using a Rice Cooker See. https://cookpad.com/us/recipes/153093-steamed-chestnut-mochi-rice https://cookpad.com/us/recipes/155504-adzuki-beans-and-rice-steamed-in-a-rice-cooker
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