Layered Salmon Rice

In bowl of cold water, gently wash rice; strain. Repeat once.

In small saucepan, bring 2-1/2 cups (625 mL) water and rice to boil. Cover, reduce heat and simmer until no liquid remains, about 15 minutes. Remove from heat and let stand for 5 minutes. (Or, cook in rice cooker according to manufacturer's instructions.)

Meanwhile, brush salmon with oil; sprinkle with 1/2 tsp (2 mL) of the salt. Bake on parchment paper–lined baking sheet in 350°F (180°C) oven until fish flakes easily when tested, about 14 minutes. Let cool; place in bowl and flake with fork.

Spread rice on plate; add remaining salt, sesame seeds and ao nori, gently mixing with rice paddle or spatula. Spoon one-eighth into 2-1/2-inch (6 cm) sushi rice mould; press gently, leaving 1/4-inch (5 mm) space at top. Top with rounded 1 tbsp (15 mL) of the salmon, pressing firmly to layer. Press out of mould. (Or pack rice into wet 1/3 cup/75 mL measure; tap out and top with salmon.) Repeat with remaining rice mixture and salmon. (Make-ahead: Cover and refrigerate for up to 24 hours.)