Wash the rice thoroughly in a sieve under running water until the
water runs clear. Place the rice in a heavy-based pan with the water and bring it to
the boil. Reduce the heat to very low, cover and cook for 15 minutes. Remove the pan from heat and stand, with the lid on for 20 minutes. Dry-roast the sesame seeds in a frying pan over low heat, constantly
shaking the pan, for 1 to 2 minutes, or until the seeds begin to pop. Combine the salmon, ginger and spring onion in a small bowl. Using
wet hands, form 1/3 cup rice into a ball; push 2 teaspoons of the salmon
mixture into the center of the rice and reform the ball around it. Repeat with the remaining rice and salmon, keeping your hands wet to
prevent the rice from becoming sticky. Arrange the balls on a serving platter and sprinkle with the sesame
seeds.