Cherry Blossom Rice Balls

1. Gather all the ingredients. Note: 1 RICE COOKER cup is 180 ml, not 240 ml.

To Prepare Rice and Cherry Blossoms:

1. Rinse the rice under cold water until almost clear. Add mochi mugi (barley) to the rice (check the package to see if rinsing is needed). Soak the rice in water 30 minutes, then drain completely over a sieve.
2. Put 12 salt-pickled cherry blossoms in a bowl. Add water and gently rinse off the salt. Discard the water and add fresh water.
3. Let the flowers soak 5 minutes. Pick out the 6 nicest-looking flowers and lay them on a plate.
4. Pick up the remaining flowers and broken pieces and squeeze out the water.
5. Chop the flowers finely; you should get about 1 teaspoon.

To Cook Rice:

1. Transfer the well-drained rice and mochi mugi to the rice cooker and add water to the 2-cup line (or 400 ml). Evenly distribute the chopped flowers over the rice and press start.
2. When cooked, add 2 tsp white sesame seeds and fluff with a scooper. Divide the rice into 6 equal portions.

To Make Rice Balls:

1. Wet both hands with water so the rice won't stick. Tap 2-3 fingertips in kosher salt and rub over your palms (use half the amount if using saltier table salt).
2. Scoop one portion into one hand and mold by pressing gently into a barrel shape (or any shape). Keep just firm enough to hold together without squeezing too tight. Repeat with the rest. Place a reserved flower on top of each and serve warm or at room temperature.

Notes: The extra salt is used because cherry blossom rice balls turn out bland without it; in Japan salt also helps preserve rice balls at room temperature (they harden if refrigerated).