These are an easy, elegant and tasty sushi roll (or nori roll) that does not use raw fish, rather the rich flavour of smoked salmon. I serve them as a finger food at parties where they are very popular.
Cook the sushi rice as per the packets instructions.
Place the vinegar and sugar in a small saucepan and heat gently until the sugar dissolves. Drizzle the mixture over the cooked rice then add the spring onions and cucumber. Mix until evenly disrtibuted. Cover with a tea towel and leave 20 minutes to cool. Divide the sushi rice into 4 equal portions.
Cut the salmon into strips about a 1cm wide. Place a sheet of the nori shiny side down on a bamboo mat or sheet of baking paper on a board. Spread a portion of rice over the nori pressing it down evenly and leaving a 1cm space at the top and bottom. Place a quarter of the salmon along the middle of the layer of rice then smear about 1/2 teaspoon of the wasabi paste (optional).
With the help of the bamboo mat or paper; roll up the nori, rice and salmon into a neat tube. Roll tightly to ensure that the rice sticks together and holds the filling in place. Make 3 more rolls in the same way.
Cut each roll into 8 slices then arrange on a plate to serve. Garnish with pieces of pickled ginger, extra wasabi and a small dish of soy sauce.
Use a wet knife to cut the sush and re-wet between each cut to get a cleaner slice.