Cook the rice with a little sake (not listed) and konbu seaweed. Divide into 1/3 and 2/3.
Mix the egg, egg yolk, salt, 1 teaspoon of sake and 1/2 teaspoon of mirin well. Make a finely scrambled egg. Blanch the nanohana and shock into cold water immediately to prevent discolouring.
Chop the nanohana roughly and season with the dashi stock and soy sauce. Bring the sake to a boil to evaporate the alcohol and add the sugar. Remove from the heat and leave to cool. After cooling, add the shrimp.
Squeeze out the excess moisture from thenanohana and add to the rice with the finely scrambled egg. Shape into balls and top with the salt-preserved sakura blossom (de-salt by soaking in water beforehand).
Strain the shrimp, removing excess moisture, and add to the rice with sesame seeds. Shape into balls.
Story Behind this Recipe
I wanted share some spring-inspired fun with my friend who got sick and had to stay in during our cherry blossom viewing party.
Beat the egg very well before cooking. Thanks to the preserved cherry blossom, these omusubi look very spring-like. Use boiled fresh sakura shrimp if they're in season and if you can find them. For these rice balls, cook the rice on the firm side.