Cook the white rice and mix in some furikake (just use white rice, don't add multigrain or it won't stick together). While the rice is cooking, prepare the fish.

Cook the salmon by pan-frying, baking, or air-frying it, or just have a chat with it until it's cooked through. Don't make it too oily, or you'll regret it later. Adding salt is optional; I didn't because I forgot.

Lay out the plastic wrap and sprinkle a little salt on it. Place the rice on top and press it down slightly to about 3/4 inch thick. Don't make it too thin, or you'll regret it.

Place the salmon in the middle of the rice, or add plums or anything else you want. I added salmon and scrambled eggs that had been in the fridge for a while. Don't add too much filling, or you'll regret it (my elementary school teacher was also a devil).

Wrap the plastic wrap around the rice and squeeze it together. If you can't, you'll understand why you shouldn't add too much or too oily ingredients. Shape it into a triangle, circle, square, heart, diamond, hairstyle, blood type, death penalty, or hanging! Squeeze it tightly, or you'll end up with fried rice.

Spread barbecue sauce on two sides of the rice ball. Use a barbecue brush, spoon, or your hand.