Sakura Onigiri
(Cherry Blossom Rice Ball)

Makes: about 4 Onigiri

Delicate, floral, and lightly salty, these Sakura Onigiri are one of my favorite ways to celebrate the beauty of spring. This mixed-style onigiri blends finely chopped pickled sakura blossoms and sakura powder into warm rice, with blanched spinach adding a touch of green.
Quick tip: To keep the spinach vibrantly green, plunge in ice water right after blanching.

Ingredients:

• 1 cup uncooked short-grain rice

• 1 cup + 2 tablespoons water

• 2 Tablespoon pickled sakura blossoms

• 1 teaspoon sakura powder

• ¼ cup spinach, blanched and chopped

• 1 Tablespoon white sesame seeds

• ½ teaspoon fine sea salt (or to taste)

• 2 sheets nori, cut into strips (optional, for wrapping)

Instructions:
Cook the Rice

1. Rinse the rice: Place the rice in a bowl and rinse under cold water, stirring gently with your hand. Drain and repeat 2-3 times until the water runs mostly clear.

2. Measure the water: Add 1 cup + 2 tablespoons water to 1 cup of rice.

3. Cook the rice:

• Rice Cooker: Cook according to the machine’s settings.

• Stovetop: Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Turn off the heat and let steam for 10 minutes before opening the lid.

4. Fluff & cool: Gently fluff the rice and let it cool slightly. Warm rice is easiest to shape, but avoid handling it while it’s too hot.

Prepare the Sakura:

• Rinse the pickled sakura blossoms under cold water, then soak them in fresh water for 5 minutes to remove excess salt.

• Drain and finely chop, reserving 4 whole blossoms for garnish.

Mix the Ingredients

1. Gently fold the chopped sakura blossoms, sakura powder, chopped spinach, and white sesame seeds into the warm rice until evenly distributed.

Shape the Onigiri

1. With a mold: Lightly dampen the onigiri mold and press the rice mixture inside. Press gently but firmly, then release.

2. By hand: Wet your hands slightly and rub with a pinch of salt. Take a portion of rice and shape it into a triangle or ball by pressing gently between your palms. Repeat with remaining rice mixture.

4. Add Nori & Serve

• If using nori, wrap a strip around the bottom of each onigiri.

• Serve immediately or store as recommended below.

Storage & Reheating

• Best eaten the day they are made for optimal texture.

• If refrigerating for a few hours, cover with a damp kitchen towel to prevent drying out.

• Freezing: Wrap onigiri individually (without nori and whole sakura blossom) and freeze for up to 2 months.

• Reheating: Microwave directly from frozen until warm, about 1 - 2 minutes. If needed, add 15 second intervals until warmed through.