Ingredients for 4 Servings (8 onigiri)

Cooked rice (ごはん / Gohan) Amount result from 680 g of uncooked rice

Salted cherry blossoms (桜の塩漬け/ Sakura-no-shiozuke) 32 g
White roasted sesame seeds (白炒り胡麻 / Shiro irigoma) 2 tsp
Aonori (青のり / Aonori) Pinch


How to Make
1. Soak the salted cherry blossoms in plenty of water to remove the salt. After about 10 minutes, use your fingers to gently squeeze out the excess water. Set aside 8 blossoms to use later as a garnish. Mince the remaining blossoms.
2. While the rice is still warm, add the minced cherry blossoms and sesame seeds. Use a cutting motion to mix well.
3. Make 8 onigiri. Place a piece of plastic wrap on the counter and then place 1/8 of the rice on the wrap. Enclose the rice in the wrap and form a fat disk. Open the wrap and add a cherry blossom for decoration. Close the wrap to perform final shaping. Remove the wrap and sprinkle on a bit of aonori. Repeat to make 8 onigiri.

Recipe Developed by Machiko Tateno