Salmon Sushi Pumpkins

Season the cooked rice with rice vinegar, sesame oil, and sesame seeds. Stir to evenly mix.

Lay out a sheet of plastic wrap on a clean work surface. Lay down 2-3 pieces of the salmon sashimi next to each other on the plastic.

Add a 1tbsp-ish ball of the cooked rice on top of the salmon. Roll the plastic up and around to create a ball of salmon and rice.

Add 4 small rubber bands / elastics around the salmon ball to create an indented pumpkin shape. Let sit for 5 minutes.

Repeat until the salmon and rice is used up. Cut the rubber bands off and carefully unravel the salmon balls from the plastic wrap.

Plate with ginger, wasabi, and soy sauce. Serve and enjoy immediately!