Cook the rice with sake and konbu seaweed.

Divide the cooked rice into 1/3 and 2/3 portions.

Prepare the egg mixture: Whisk together egg, egg yolk, salt, sake, and mirin.

Cook the egg mixture in a pan to make finely scrambled egg.

Blanch the nanohana in boiling water.

Immediately transfer the blanched nanohana to cold water to prevent discoloration.

Roughly chop the blanched nanohana and season with dashi stock and soy sauce.

Bring sake to a boil in a small saucepan to evaporate the alcohol.

Add sugar to the sake and stir until dissolved.

Remove the sake mixture from the heat and let it cool completely.

Add the sakura shrimp to the cooled sake mixture.

Squeeze out the excess moisture from the nanohana.

Add the squeezed nanohana and the finely scrambled egg to the 2/3 portion of the cooked rice.

Shape the seasoned rice into balls.

De-salt the salt-preserved sakura blossoms by soaking them in water beforehand.

Top each onigiri with a de-salted sakura blossom.

Strain the sakura shrimp mixture, removing excess moisture.

Add the strained sakura shrimp and toasted sesame seeds to the 1/3 portion of the cooked rice.

Shape the seasoned rice into balls.