Rice: Rinse the rice then add to a saucepan with the 1 1/2 cups of water, bring to the boil with a lid on then turn off the heat and leave for 20 minutes. Add the vinegar and stir to fluff up.
Making the sushi: Place one of the pieces of seaweed on a sushi mat. Place a thin layer of rice over the sheet leaving a 5cm gap at one end. At the opposite end to the gap lay the slices of salmon.
Moisten the gap of seaweed with water. Roll the sushi starting at the end with the salmon. The moistened end with no rice will seal the sushi and keep it together.
To Serve: I refrigerate the sushi to let the rice and seaweed set for about 10 minutes or until needed. Wetting a knife between each cut slice the roll into your desired serving size; about 2cm is ideal.
Place decoratively on a plate with pickled ginger and wasabi.