Step 1

Heat up a frying pan on medium and add 1 tsp unsalted butter.

Step 2

Once the butter is melted, add the salmon filled to the pan and fry until it's cooked through and flakey.

Step 3

Using a wooden spatula, break up the salmon into smaller flakes.

Step 4

Add 1 tbsp soy sauce to the pan, mix with the salmon flakes and cook until liquid is gone.

Step 5

Turn off the heat and transfer the cooked salmon flakes to a large heatproof bowl.

Step 6

Add the cooked rice, 1/2 tbsp white sesame seeds and 1 tbsp of chopped spring onion to the bowl.

Step 7

Mix well until the ingredients are evenly distributed through the rice.

Step 8

Take approx 100-130g of the rice and shape it into a rounded triangle using your preferred method. (Make sure to sprinkle salt on your hands/plastic wrap/mold first. If using bare hands, submerge them in ice cold water and rub salt over them before shaping.)

Step 9

Don’t handle the rice for too long, quicker is better. Once you’re happy with the shape, wrap it with nori.

Step 10

Repeat steps 8-9 until you have 5-6 rice balls

Step 11

Eat straight away or put in your lunch box with an ice pack. Best eaten the same day. (See note)

Step 12

Enjoy!