Directions

1. Make in advance the salted salmon fillet by sprinkling coarse sea salt on both sides of the fillet and leave for at least 30 mins.

2. When it’s time, rinse the salt off the salmon and pat dry with kitchen towel. Heat a little olive oil and pan-fry the salmon in a skillet until cooked.

3. Let the salmon cool, then break the fillet into very small pieces like flakes and set aside.

4. Add a spoonful of salmon into the rice and mix well. Be sure the salmon are in very small pieces so it can add a hint of color to the rice.

5. Wet your hands with water so that the rice won’t stick.

6. Rub some salt on your wet hands.

7. Place the steamed rice in your hand and form into a circle, making sure it is dense and thick.

8. Put small chunks of salmon on the rice and push the filling into the rice lightly.

9. Hold the rice between your palms. Form the rice into a ball by pressing lightly with your both palms, securing the filling in the middle. Roll the rice ball in your hands a few times, pressing lightly.

10. Cut out 1 pcs of oval shaped ham for the pig’s nose and poke two small holes for the nostrils. Then cut out two almond shaped ham for the ears.

11. Cut two pcs of oval shaped nori for the pig’s eyes.

12. Take a bit of rice and roll into two small balls for the piggy’s leg.

13. Boil the broccoli in a pot of salt water.

14. Place the broccoli and kernel corn as shown in picture