Pink Ginger and Sakura Shrimp Rice
Gently scrape skin off ginger with a spoon and slice into thin strips.
Wash and drain rice. Add to rice cooker along with salt and sake. Pour in enough water to fill to to "2" mark (about 200-225 ml).
Add sakura shrimp and ginger to rice cooker, then switch on.
Once finish cooking, give a quick mix with your rice scooper and it's ready to serve.
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