Dry roast the sesame seeds in a frying pan over
low heat, constantly shaking the pan, for 1-2 minutes, or until seeds
begin to pop.
Combine the salmon, ginger and green onions in a small bowl. Using
wet hands, form 1/3 cup rice into a ball; push 2 teaspoonfuls of the
salmon mixture into center of rice and reform a ball around it. Repeat
with the remaining rice and salmon; keep hands wet to prevent rice
from becoming sticky.
Arrange the balls on a serving platter and sprinkle with the sesame
seeds.
|
