Salmon Onigiri (Rice Ball)

(recipe source: adapted from Just One Cookbook, with minor changes) 2 Salmon fillets

Japanese rice (2 cups uncooked rice) , cook in rice cooker with 2.5 cups water ,1tbsp Japanese vinegar and a pinch of salt 1tbsp sesame seeds 1 spring onion, green part only, julienned Seasonings 1 tbsp cooking sake 1 tbsp Japanese light soy sauce

1tsp sugar 1tsp grated ginger 2 small packets of Furikake (salmon flavor) Method 1. Bake salmon fillets at 200C for 10mins, set aside to cool. Break up into rough uneven pieces by hands and remove the bones if any. 2. In a non-stick frying pan, add in sesame seeds, stir fry till aroma. 3. Add in salmon, use a wooden spoon, break up into smaller pieces. 4. Add in seasonings and grated ginger, mix well. 5. Last add in spring onion, combine well. Pour the mixture into the rice cooker, add in Furikake, mix all together. 6. While the rice is warm, make rice ball with the triangle mould. Wrap with nori seaweed .