Procedure
- Rinse the rice 3–4 times to remove excess starch. Place it in a pan with 300 ml of water (about 1 ½ cups), bring to a boil, and cook for 12–15 minutes until the water is fully absorbed. Add a pinch of salt and let it cool slightly.
- Fill rectangular silicone molds with the rice and let rest in the fridge. Once set, remove the rice blocks from the molds, place them on slices of salmon with nori seaweed, spread a little wasabi, add ginger, and serve with soy sauce.
