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Place rice in a strainer and rinse well under running water. Drain, transfer to a medium pot with a lid, add the 1 cup of water and soak for 30 minutes. Bring to a boil on medium heat, then reduce to very low, cover and cook for 15 minutes. Turn off the heat and allow to stand for 10 minutes before lifting the lid.
While the rice is cooking, combine rice vinegar, sugar and salt in a small bowl.
Turn rice into a large bowl, add half the dressing and stir with a cutting and turning motion. Add the remaining dressing and continue to stir until rice has cooled to room temperature. Store at room temperature, covered with a damp towel, until you are ready to make the rice cakes.
Add sesame seeds to sushi rice and combine. Using a spoon, form rice into small cakes, each about 2 inches in diameter and inch thick.
Heat vegetable oil in a nonstick pan on medium heat. Fry cakes until golden brown and crisp on both sides, 3 to 5 minutes. Drain on paper towels.
To Serve: Top each cake with a small slice of smoked salmon and arrange on a serving platter.