Onigiri with Sakura Petals for Picnics

Onigiri with Sakura Petals for Picnics

I made these for a friend who suddenly got sick and had to miss out on a sakura viewing party. I didn't want her to miss out on all the fun, so I brought the sakura to her.

Ingredients: 3 servings

Uncooked white rice
2 rice cooker cups (360 ml)
Sakura shrimp - tiny dried shrimp
40 g
3 tablespoons
Usukuchi soy sauce
1 teaspoon
1 teaspoon
Toasted sesame seeds
1 tablespoon
Egg yolk
to taste
1 teaspoon
1/2 teaspoon
50 g
Dashi stock
50 ml
Usukuchi soy sauce
1 teaspoon
Salt-preserved sakura blossoms


1. Cook the rice with a little sake (not listed) and konbu seaweed. Divide into 1/3 and 2/3.
2. 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.
3. 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.
4. 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).
5. 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.