# What You Need:
→ For the salmon
01 - 7 oz skinless salmon fillet
02 - 1 teaspoon soy sauce
03 - 1 teaspoon mirin
04 - 1/2 teaspoon toasted sesame oil
05 - Pinch of salt
06 - Pinch of freshly ground black pepper
→ For the rice
07 - 2 cups Japanese short-grain rice
08 - 2 1/4 cups water
09 - 1/2 teaspoon fine salt
10 - 1 tablespoon rice vinegar (optional)
→ For assembly
11 - 8 small nori sheets, halved
12 - 1 tablespoon toasted white sesame seeds (optional)
13 - Water for wetting hands while shaping
14 - Salt for rubbing on palms while shaping
# How-To Steps:
01 - Rinse the rice under cold running water until the runoff is clear; drain thoroughly. Combine the rice and 2 1/4 cups water in a rice cooker or a heavy-bottomed saucepan. Cook according to the appliance or package instructions until the grains are tender and slightly sticky. Remove from heat and let rest, covered, for 10 minutes. Gently fold in 1/2 teaspoon salt and 1 tablespoon rice vinegar if using, keeping the grains intact and warm.
02 - Preheat the oven to 400°F or heat a grill pan over medium-high. Brush the salmon with 1 teaspoon soy sauce, 1 teaspoon mirin and 1/2 teaspoon sesame oil; season lightly with a pinch of salt and black pepper. Roast or grill the fillet for 8–10 minutes, until opaque and it flakes easily. Transfer to a plate, let cool slightly, then flake with a fork into bite-sized pieces.
03 - Prepare a small bowl of water and a separate shallow bowl with a pinch of salt. Wet your hands, rub a little salt on your palms, and take about 1/3 cup of warm rice. Flatten the rice into a disk, place a spoonful of flaked salmon in the center, then encase the filling by molding the rice into a compact triangle or oval. Press firmly but gently so the grains adhere without crushing them.
04 - Lightly oil a nonstick skillet or grill pan and heat over medium. Arrange the formed rice balls in the pan and cook 2–3 minutes per side until a light golden crust forms. For additional color and flavor, brush a little soy sauce on the exposed surface immediately before flipping.
05 - Wrap each warm rice ball with a strip of nori and sprinkle with toasted sesame seeds if desired. Serve warm or at room temperature; these hold well for picnic or lunchbox service.
