Riceballs with salmon

Roast the (black) sesame seeds over low heat in a pan (shake the pan till the seeds pop).

Mix chopped salmon, chopped ginger and thinly sliced spring onion in a small bowl well.

Wet your hands and roll of 1/3 cup rice a ball. Push 2 teaspoons salmon mixture in the middle of the ball and make the ball entirely round again.

Repeat with the rest of the rice and the salmon.

Keep your hands wet to prevent the rice to stick.

Place the rice balls on a plate and coat with sesame seed.