Onigiri

Method

1. Put 130 g of short-grain rice in a bowl, cover with cold water and swirl with your hand; pour off the cloudy water and repeat 3 or 4 times until it runs almost clear. Drain in a sieve, return to the bowl, cover with fresh cold water and soak 30 minutes, then drain well for 10 minutes.
2. Tip the drained rice into a small heavy pan with a tight lid and add 170 ml of water. Bring to the boil uncovered over medium-high heat, cover, drop to the lowest heat and cook 12 minutes, then take off the heat and leave covered to steam 10 minutes. Do not lift the lid while it cooks.
3. While the rice cooks, grill 50 g of salted salmon under a hot grill, or in a dry non-stick pan over medium heat, for 4-5 minutes a side until the flesh is opaque and flakes easily. Lift off the skin and any bones and flake the fish coarsely.