# Components:
→ Salmon
01 - 7 oz skinless salmon fillet
02 - 1 tsp soy sauce
03 - 1 tsp mirin
04 - 1/2 tsp toasted sesame oil
05 - Pinch of salt
06 - Pinch of black pepper
→ Rice
07 - 2 cups Japanese short-grain rice
08 - 2 1/4 cups water
09 - 1/2 tsp salt
10 - 1 tbsp rice vinegar (optional)
→ Assembly
11 - 8 small nori sheets, halved
12 - 1 tbsp toasted white sesame seeds (optional)
13 - Water, as needed for shaping
14 - Salt, as needed for shaping
# Directions:
01 - Rinse the short-grain rice under cold running water until the rinse water runs clear; drain thoroughly. Combine rice and 2 1/4 cups water in a rice cooker or a medium saucepan. Cook according to the appliance instructions or bring to a simmer, cover, and cook gently until liquid is absorbed and rice is tender and slightly sticky. Remove from heat and let rest, covered, for 10 minutes. Gently fold in 1/2 tsp salt and 1 tbsp rice vinegar if using, then keep warm.
02 - Preheat the oven to 400°F or heat a grill pan over medium-high. Brush the salmon with soy sauce, mirin and toasted sesame oil, and season lightly with a pinch of salt and black pepper. Cook on the grill pan or roast in the oven for 8–10 minutes, until opaque and flaky. Transfer to a plate and flake with a fork; allow to cool slightly before using.
03 - Fill a small bowl with water and keep a separate small dish of salt. Wet your hands, rub a small pinch of salt over your palms to season, and keep the remaining water handy to prevent rice from sticking during shaping.
04 - Take approximately 1/3 cup of warm rice in your moistened hands, press into a flat disk, place a spoonful of flaked salmon in the center, then fold and press the rice around the filling to form a compact triangle or oval. Apply firm but gentle pressure so the rice holds together without becoming overly dense. Repeat to make 8 pieces.
05 - Heat a lightly oiled nonstick skillet or grill pan over medium heat. Add the formed rice balls and cook 2–3 minutes per side, turning carefully, until a light golden crust forms. Optionally brush a little soy sauce on the exposed rice surface just before flipping for added color and flavor.
06 - Wrap each warm rice ball with a half sheet of nori and sprinkle with toasted sesame seeds if desired. Serve warm or at room temperature.
