The key to making rice balls is to wet your hands with water first, so that the rice won't stick to your hands. The rice balls must be pinched while they are hot. If it is cold rice, the rice grains will not stick together and it is difficult to form balls. At the same time, the salt sprinkled on the surface of the rice ball will be evenly dissolved into the rice ball because of the heat and humidity of the rice. You can also wet your hands with strong brine (3 times as much water as salt) and then knead the rice balls. However, many families now use plastic wrap to knead rice balls because the rice is hot or they don't want to get it.

1, wet your hands with water first, so that the rice won't touch your hands. Then take a pinch of salt and mix it with white sesame seeds so that the whole palm is covered with salt flowers.

2. Spread a bowl of freshly cooked rice on the palm of your hand, and then gently knead it into a ball.

3. Dig a hole in the center of the rice with two fingers, put in the roasted and mashed salmon, and then add a small amount of rice to cover the salmon.

4. Hold the rice ball with your left hand and knead it into a complete triangle with your right hand. Be careful not to push too hard, or the rice ball will be hard.

5. Put the kneaded rice balls in the middle of seaweed cut into rectangles and wrap them from both sides. Put a little salmon on the head of the rice ball to let people know what the rice ball is.