Ingredients 280g fresh salmon fillet
1 cup cooked Japanese rice
1 tbsp roasted sesame seeds
2 tbsp bonito flakes
1 tbsp shredded seaweed
10 small cubes tasty cheese
Season the salmon fillets with salt and black pepper. Grill in the preheated oven at 180C for 15 minutes.
Peel off the skin from the salmon fillets, discard. Transfer salmon fillets to a bowl. Using a fork, mash the salmon fillet.
Add the cooked rice, shredded seaweed, bonito flakes and roasted sesame seeds. Season with salt and black pepper. Mix with a fork until well combined.
Hold a piece of plastic wrap on your palm. Spoon some salmon rice mixture onto the plastic wrap, place a cheese at the center, top with some more rice mixture.
Twist up ends of plastic wrap tightly and roll into a round ball on your palm. Shaping well to create rice ball.
Spray the rice balls with oil. Grill in the preheated oven at 180C for 10 minutes. Flip the rice balls and continue to grill for a further 10 minutes until golden and crispy on the outside and cheese has melted on the inside. Serve immediately.