1 1/4 cups
short grain rice
1 1/3 cups
black sesame seeds
smoked salmon, chopped
finely chopped pickled ginger
onions, chopped finely
Thoroughly wash the short grain rice in a
sieve using clean running water. With a heavy-based pan, place the
washed rice with the water and bring to the boil. Reduce the heat to
very low, cover with the lid and ook for 15 minutes. Remove the pan from
the heat and let it stand covered for another 20 minutes.
Use a dry frying pan to dry-roast the
sesame seeds on low heat, shaking the pan constantly for 1-2 minutes or
until the seeds begin to pop. Combine the ginger, salmon, and scallions
in a small bowl. Wet your hands and form 1/3 or the rice into a ball.
Push 2 teaspoons of the salmon mixture into the center of the rice.
Close the hole back with rice. Repeat the process for the remaining rice
and salmon mixture. Arrange the rice balls on a serving platter and
sprinkle with some toasted sesame seeds. Serve.