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Boil rice.
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Heavily salt salmon and leave for
at least 30 minutes.
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Preheat grill.
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Wipe off salt from salmon with
absorbent kitchen paper and grill salmon under high heat until both
sides are lightly burnt.
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Remove skin and break flesh into
rough flakes.
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Put cod roe in a small bowl,
sprinkle with sake and make into a paste.
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Add a pinch of chili powder, if
wished.
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Put sesame seeds in a small
saucepan and quickly toss over high heat.
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Place a sheet of nori over low
heat and swiftly turn over a few times to bring out the flavor.
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Using kitchen scissors, cut it
into 8 pieces.
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Repeat if using a second sheet.
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Put 2 tablespoons rice into each
of 4 wet teacups.
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Make a hole in centre of each, put
1 teaspoonful salmon into each one and press to cover with rice.
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Wet hands and rub with salt.
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Turn out rice on to your hand and
squeeze, shaping it into a round.
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Sprinkle with sesame seeds and
partly wrap with nori.
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Make 4 more with cod roe inside
but with no sesame seeds.
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Mix rest of the rice with
remaining ingredients to make 4-5 rice balls.