Salmon Okowa (Sticky Rice) for Flower Viewing or Bento. Great recipe for Salmon Okowa (Sticky Rice) for Flower Viewing or Bento. 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. 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. Salmon Okowa (Sticky Rice) for Flower Viewing or Bento 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.
Salmon Okowa (Sticky Rice) for Flower Viewing or Bento 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.
You can cook Salmon Okowa (Sticky Rice) for Flower Viewing or Bento using 9 ingredients and 8 steps. Here is how you cook it.
Ingredients of Salmon Okowa (Sticky Rice) for Flower Viewing or Bento
- Prepare 700 grams of Mochi rice.
- Prepare 1 of Raw salmon.
- You need 1 of Salt.
- Prepare 1/2 tbsp of Sake.
- It's 1 tbsp of ★ Sake.
- You need 1 tsp of ★ Salt.
- You need 5 of stems Mitsuba.
- You need 10 of cm Kombu.
- It's 1 of White sesame seeds.
Okowa （おこわ）is the name given to a type of rice dish in which sticky glutinous rice is mixed with all kinds of vegetables or meat and steamed. It's related to Chinese sticky rice, which you might have had as part of a dim sum meal. If the rice mix is steamed in small packets, wrapped in a bamboo leaf, it's called chimaki. You can mix any number of things in with the rice to make it a.
Salmon Okowa (Sticky Rice) for Flower Viewing or Bento step by step
- 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.
It's no surprise then that this bento highlights three different versions, each speaking of. Using your hands, shape the rice into a small, fat triangle. When I find a recipe I like the look of, I get slightly obsessed with the ins and outs of it. My obsession with Poke Salmon came about thus a) it features on many current trending food lists b) I adore raw fish c) I read an article on how Costco salmon is sushi grade, but without an horrendous price tag and d) I am always hungry and the thought of Poke made my. Traditionally, bento boxes look very fancy, with many different compartments and lacquered wood.