Prepare 2 cups of cooked rice. Mix with a pinch of salt and 0.3 tbsp sesame oil.

Drain excess oil from the canned salmon and place it in a bowl. Add 0.5 tbsp gochujang, 0.3 tbsp sugar, 0.5 tbsp sesame seeds, and 0.3 tbsp sesame oil. Mix well to create the spicy salmon seasoning.

Shape the rice into small balls using gloves. Flatten each ball slightly and place a spoonful of the spicy salmon mixture on top.

Wrap the rice around the salmon mixture to form a complete rice ball.