Musubiya Balls & Burgers is a Hawaiian restaurant in Santa Ana. At Musubiya, the twentysomething-female staff don plastic gloves to sculpt warm rice into two halves of an equilateral triangle as if it were Play-Doh, tucking your chosen fillings into the middle. Since you’re going to need at least two musubis to get full, Musubiya offers a combo in which a bowl of miso soup is discounted for every pair of musubis you buy. And if you order your musubis to-go, they’ll be wrapped with the seaweed still sealed in plastic to preserve their crispness, and you'll be instructed in how to unsheath it at home. It’s best, however, to eat the musubis as soon as they’re made. This is especially true if you opt for the salmon skin musubi, the best one of all. Each one is packed with plenty of those crispy salty sea chicharrons as if it were a salmon skin roll from a sushi bar, but even better. The kitchen dusts the outside of the rice with a flurry of furikake seasoning. And it’s this seasoning—with the brightness of yuzu balancing the salmon’s fishiness—that makes you realize immediately as you finish one that you need another.