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1
Sprinkle the salmon fillet with salt and let stand for 2 hours.
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2
Meanwhile, wash the rice thoroughly in cold water 30 to 60 minutes before cooking and let drain in colander.
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3
Place rice and water in a heavy, tightly covered saucepan over medium-high heat.
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4
When water just begins to boil, turn the heat to high and let it come to a vigorous boil.
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5
Reduce the heat to low and cook until all the liquid is absorbed by the rice, about 12 to 13 minutes.
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6
Turn off the heat and let the rice stand, covered, for 10 to 15 minutes.
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7
Using a flat wooden spoon or rice paddle, fluff the rice with a cutting motion.
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8
Stretch a towel under the lid and cover tightly to keep warm until ready to use.
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9
Toast the nori sheets over a high gas flame, and cut crosswise into 1-inch wide strips, or use pretoasted nori.
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10
Mix the bonito flakes with the soy sauce.
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11
Rinse the salt off the salmon, pat dry, and grill for 3 to 5 minutes.
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12
Use a fork to break the salmon into small pieces.
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13
Wet your hands with salted water to keep the rice from sticking to your hands.
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14
Cup one hand and place a handful of rice, about 1/2 cup, in your hand.
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15
Make an indentation in the rice and tuck in one of the fillings: a teaspoon of soaked bonito flakes, a few flakes of salmon, or a few pieces of pickled plum.
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16
Close the rice over the filling and mold it into a triangular shape.
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17
Mold the rice firmly, pressing just hard enough to hold it together.
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18
Set the rice triangle down on one of its sides and cover the top peak with a strip of nori, shiny side out, like a roof.
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19
You can also make cylindrical shapes and wrap the nori around the middle.
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20
Sprinkle sesame seeds over the rice shapes.
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21
These are great lunch treats.
