Begin by steaming short-medium grain white rice according to package instructions until fluffy, about 15-20 minutes. Once cooked, transfer the warm rice to a medium bowl. Fluff the rice gently with a fork, then fold in freshly shredded salmon flakes, soy sauce, sesame oil, and half of the toasted black sesame seeds. Mix well until all ingredients are evenly combined.

Before shaping the rice balls, prepare yourself by putting on a plastic glove and applying a light coating of sesame oil to prevent sticking.

Using your gloved hand, scoop approximately 2 tablespoons of the rice mixture into your palm. Gently press and squeeze the rice together, molding it into a ball shape.

Once your Salmon Rice Balls are all shaped, place them on a serving platter. Sprinkle the remaining toasted black sesame seeds on top.

Serve the Salmon Rice Balls immediately, or allow them to cool and store them in an airtight container in the refrigerator. They remain fresh for up to two days.