Put the rice in a strainer and wash it until the water is mostly clear.
160 grams mochi rice
Add the rice, water, and sugar to a medium saucepan with a lid and let the rice soak for at least 30 minutes, or preferably 1 hour.
1 cup water, 1 tablespoon sugar
When the rice is done soaking, bring the pot to a boil over high heat. Turn down the heat to low and set a timer for 10 minutes.
When the timer goes off, turn off the heat and let the rice continue to steam without opening the lid for another 10 minutes.
Dissolve the salt in 1 cup of warm water and set this aside.
1/4 teaspoon salt
Transfer the rice to a bowl and use a spatula to partially mash the rice until it forms a sticky mass (you should still be able to make out individual grains of rice).
Put some food-safe gloves on and dip your hands in the saltwater to keep the rice from sticking. Pinch off pieces of rice about the size of a ping pong ball, and then roll them between your hands to press out any air pockets. Place the balls onto a sheet of parchment paper or plastic wrap.
To wrap the rice balls, scoop about 1/4 cup of anko into your hand and use your fingers and thumbs to press it out into a round disk.
450 grams anko
Place a rice ball in the center of the anko and then gently press the rice into the anko with the fingers of one hand while cupping and rotating the Ohagi in the palm of your other hand.
Seal the flaps of anko together around the rice and shape the Botamochi into an oval patty.