Sake Onigiri

Wash Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain well.

Combine the washed Japanese short-grain rice with water in a rice cooker or a heavy-bottomed pot. Cook according to your appliance's instructions or by bringing to a boil, reducing heat to low, simmering for 15 minutes, then resting off heat for 10 minutes.

Pat the Salmon fillet dry with paper towels. Sprinkle 2 grams of salt and the sake evenly over the Salmon fillet.