Cherry Blossom Rice Balls

Instructions

1. Gather all the ingredients. Please note that 1 RICE COOKER cup is 180 ml, not 240 ml (1 cup).
2. Rinse the rice under cold water until it's almost clear. Add mochi mugi to the rice (read the instructions of the package to see if it's necessary to rinse). Let the rice soak in water for 30 minutes, and then drain the water completely over a sieve.
3. Put 12 salt-picked cherry blossoms in a bowl. Add water and gently rinse off the salt from the flowers. Discard the water and add new water.
4. Let the flowers soak for 5 minutes. Then gently pick up 6 nicest looking flowers and lay them on a plate.
5. Pick up the rest of flowers as well as broken pieces and squeeze the water out.
6. Chop the flowers finely. You should get about 1 teaspoon.
7. Now transfer the well-drained rice and mochi mugi into the rice cooker, add water until the 1-cup line (200 ml). Then evenly distribute the chopped flowers over the rice. Press “start” to cook the rice.
8. Once the rice is done cooking, add 2 tsp white sesame seeds and fluff the rice with a rice scooper. Roughly divide the rice into 6 equal portions.
9. First wet both of your hands with water in order to keep the rice from sticking to your hands. Gently tap 2-3 finger tips in kosher salt and rub to spread all around your palms (Why use salt? Please read Notes below). If you are using table salt, use half the amount as it is saltier than kosher salt.
10. Scoop out one portion into one hand. Then mold the rice with your hands by pressing it down gently to form a barrel shape (or any shape you like). Your hands should be just firm enough so the rice ball doesn't fall apart. You don't want to squeeze the rice too tight. Continue making rice balls with the rest of rice. Place each of the reserved flowers on top of the rice balls and serve warm or at room temperature.