(For five rice balls)
4 bowls of rice
1 slice mildly-salted salmon (amajio-sake)
Black sesame seeds
Rinse rice, immerse in water and cook in rice cooker. (At her diner, Harue cooks rice in a pot.)
Grill salmon, flake, and remove bones.
Mix salmon flakes in cooked rice. Moisten palms and rub in some salt. Take slightly less than a bowl of rice and shape. Rub salt on palms again and hold. Dust with sesame and hold again. Repeat process, since sesame tends to fall off.
Grill rice balls slowly over cooking grid on low heat to prevent them from burning. Turn when somewhat browned. The rice balls are done when the aroma of sesame rises and they are slightly browned all over.
Rice balls sit on the cooking grid placed over a “shichirin” charcoal grill. When the sesame seeds on their surface start to pop, a mouthwatering toasty …more