Salmon Okowa (Sticky Rice) for Flower Viewing or Bento

Name: Salmon Okowa (Sticky Rice) for Flower Viewing or Bento
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

700 gramsMochi rice
1Raw salmon
1Salt
1/2 tbspSake
1 tbsp★ Sake
1 tsp★ Salt
5stems Mitsuba
10cm Kombu
1White sesame seeds

Saved

Steps

1

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.
2

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.
3

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.
4

When the rice is finished cooking, remove the kombu seaweed and add the salmon. Mix just before serving.
5

Transfer to a serving dish, sprinkle white sesame seeds and garnish with the mitsuba.
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