Drain the salmon. Remove skin and bones, if desired and break into large chunks. Set aside

Put the sushi rice on to cook, according to pack instructions. After it has simmered for 10 minutes, turn off the heat and let it stand for 10 – 15 minutes with the lid on. Transfer to a bowl and stir in the rice wine vinegar, sugar and salt

Cut each nori sheet into four equal squares. Heap a little rice onto the centre of each square, then arrange a few strips of pepper and cucumber on top. Roll up from one corner to form cone shapes. Top with flakes of Alaska salmon, then serve with little bowls of pickled ginger, wasabi paste and Japanese soy sauce