Salmon Okowa (Sticky Rice) for Flower Viewing or Bento

Salmon Okowa (Sticky Rice) for Flower Viewing or Bento

This is a refreshing and delicious okowa (sticky rice) made with fresh salmon. It's great for bentos, too.


Mochi rice
2 rice cooker cups' worth (360 ml)
Raw salmon
to taste
1/2 tablespoon
★ Sake
1 tablespoon
★ Salt
1 teaspoon
5 stems
10 cm
White sesame seeds
as needed


1. 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.
2. 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.
3. 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.
4. When the rice is finished cooking, remove the kombu seaweed and add the salmon. Mix just before serving.
5. Transfer to a serving dish, sprinkle white sesame seeds and garnish with the mitsuba.
6. Tender Rice Stuffed Squid See Recipe ID: 613026.
7. Shimeji Mushroom & Edamame Sticky Rice See Recipe ID: 1759988.
8. Chestnut Rice See Recipe ID: 625170. Oseki-Han Using a Rice Cooker See Recipe ID: 1715750.

Story Behind this Recipe

This is my family's classic dish that I have been making for a long time.