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salt

1. Boil rice.

2. Heavily salt salmon and leave for at least 30 minutes.

3. Preheat grill.

4. Wipe off salt from salmon with absorbent kitchen paper and grill salmon under high heat until both sides are lightly burnt.

5. Remove skin and break flesh into rough flakes.

6. Put cod roe in a small bowl, sprinkle with sake and make into a paste.

7. Add a pinch of chili powder, if wished.

8. Put sesame seeds in a small saucepan and quickly toss over high heat.

9. Place a sheet of nori over low heat and swiftly turn over a few times to bring out the flavor.

10. Using kitchen scissors, cut it into 8 pieces.

11. Repeat if using a second sheet.

12. Put 2 tablespoons rice into each of 4 wet teacups.

13. Make a hole in centre of each, put 1 teaspoonful salmon into each one and press to cover with rice.

14. Wet hands and rub with salt.

15. Turn out rice on to your hand and squeeze, shaping it into a round.

16. Sprinkle with sesame seeds and partly wrap with nori.

17. Make 4 more with cod roe inside but with no sesame seeds.

18. Mix rest of the rice with remaining ingredients to make 4-5 rice balls.

Make about 12.