First, make the rice. Rinse the sushi
rice in a colander, massaging it with your
hands until the water runs clear. Leave
to drain for 15 mins.
Put the rice in a saucepan with 200ml
water and the sake or mirin, if using.
Bring to the boil, then cover with a lid,
reduce the heat to low and simmer
for 20 mins until the liquid is absorbed.
Remove from the heat. Set aside,
covered, for 15-20 mins.
Transfer to a large bowl. Dissolve the
sugar, if using, in the vinegar with a good
pinch of salt, pour over the rice and mix.
Cover with a damp tea towel and set aside
at room temperature until ready to use.
Put 1 nori sheet on a bamboo mat and
cover the surface with half of the cooled
rice. Lay half of the salmon and cucumber
slices along the length of the rice in a
strip, being careful not to overfill it. Run
a pea-sized blob of wasabi (more if you
like it really hot) along the edge of the filling with your finger.
Roll up tightly and squeeze to seal
when you reach the end. Repeat with the
remaining nori, salmon and cucumber,
and more wasabi. Slice each roll into
6 pieces, and serve with extra wasabi,
ginger, soy sauce and salmon roe, if you
like. Will keep in the fridge for 1 day.