2 1?2 cups (600 g) prepared sushi rice
4 sheets of nori seaweed paper, trimmed to 6" by 8" (15.5 cm by 20.5 cm)
10 1/2 oz (300 g) sushi-grade salmon fillet
2 green onions, thinly sliced
2 tablespoons (30 mL) soy sauce
2 teaspoons (10 mL) sesame oil
1 shallot, finely diced
2 tablespoons (30 mL) salmon roe
1 teaspoon (5 mL) toasted black sesame seeds
1 cucumber, seeded and cut into long thin strips
Finely dice the salmon and gently mix in a bowl with soy sauce, sesame oil, diced shallot, green onion, salmon roe, and toasted sesame seeds, until well combined.
Keep refrigerated until ready to use.
Lay a trimmed sheet of nori, shiny-side down, on a bamboo sushi mat. Spread half a cup of rice over most of the paper, leaving a one-third of an inch (1 cm) rice-free border along the edge furthest from you. Be gentle with the rice while spreading it: too much pressure will spoil the rice's texture. Spread a line of wasabi paste about a third of the way up the rice.
Lay five or six slices of cucumber lengthwise across the rice. Spoon 4 big tablespoons (60 mL) of the salmon filling along the cucumber strips.
Using your thumbs to hold the sushi mat, and your finger to help hold the salmon filling in place, roll the sushi as tightly as possible, up and over the salmon, creating a cylindrical shape. Moisten the exposed strip of nori with your finger and seal the maki roll shut.
Gently press the bamboo mat along the sides to create a neatly square-sided maki roll and set it aside to rest for a few minutes. Repeat the process for remaining rice and salmon filling.
Trim the rough ends from the roll and slice each roll into eight evenly sized pieces. Serve on a platter with wasabi paste, pickled ginger and small dishes of soy sauce for dipping.