Salmon rice balls

Shake the white sesame seeds with a knife in advance to bring out the aroma. Chop the leaves into shredded slices.

Without oiling in a frying pan, grill the raw salmon, and once it's cooked, loosen it thoroughly with chopsticks. Remove the bones when they come out.

Add white sesame seeds, shiso leaves and dark soy sauce to the shredded salmon and fry the whole thing.

Combine [3] with the cooked rice, mix well, then squeeze it into a triangle to complete it.