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 Recipe ID: 613026.