How to Prepare Yummy A Scent of Spring! Sea Bream Sakura Rice

How to Prepare Yummy A Scent of Spring! Sea Bream Sakura Rice Delicious, fresh and tasty.

A Scent of Spring! Sea Bream Sakura Rice. Great recipe for A Scent of Spring! Spring is coming, so I made some sakura rice. I gave it a subtle pink color by mixing in pickled plum, and added sea bream to make sakura rice.

Please feel free to color it with a bit of food coloring if you don't have red vinegar.

I gave it a subtle pink color by mixing in pickled plum, and added sea bream to make sakura rice.

Please feel free to color it with a bit of food coloring if you don't have red vinegar.

You can cook A Scent of Spring! Sea Bream Sakura Rice using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of A Scent of Spring! Sea Bream Sakura Rice

1. It’s 350 grams of Plain cooked rice.

2. You need 350 grams of Mochi sticky rice.

3. Prepare 10 cm of Kombu.

4. Prepare 30 grams of Salted pickled sakura flowers.

5. Prepare 2 tbsp of Sake.

6. Prepare 40 ml of Red vinegar.

7. Prepare 1 tbsp of Shio-koji (salt fermented rice malt).

8. Prepare 1 of Umeboshi paste.

9. You need 1 of cut Sea Bream.

10. It’s 1 dash of Snow peas etc..

I gave it a subtle pink color by mixing in pickled plum, and added sea bream to make sakura rice.

Please feel free to color it with a bit of food coloring if you don't have red vinegar.

Red Sea Bream (Sakura Dai) Tai is a common fish used in Japanese food, as it means good luck in Japanese culture and is eaten during celebratory occasions.

There are many different types of tai, but spring is the spawning season for sakura dai (red sea bream).

A Scent of Spring! Sea Bream Sakura Rice instructions

1. 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..

2. 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)..

3. 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..

4. Thinly slice the sea bream, sprinkle with a bit of sake, and steam in the microwave. Mix it into the cooked rice..

5. Sprinkle with boiled snow peas like fallen sakura flowers, and its done..

6. This looks really pretty if you use a cookie cutter to shape the rice..

Thus, the bentos might include shrimp, salmon and sakuradai (pink sea bream) sushi, simmered kabocha (pumpkin) and carrot, and sakura mochi: savory-sweet pink-tinged rice dumplings filled with anko (bean paste) and wrapped in salty preserved sakura leaves.

Spring vegetables and foods such as wild ferns, grilled salmon and green yomogimochi.

Sakura mochi is a pink rice cake, wrapped in the salted leaves of the cherry tree, filled with sweet red bean paste called anko.

Another characteristic sweet of spring is yomogi mochi, or mugwort rice cake , as well as uguisu mochi, which is an anko-filled rice cake topped with green soy flour.

Here is a collection of sakura products and recipe.