Cook the Japanese short-grain rice according to the packet directions. Once the rice is done, transfer it to a large bowl while it is still hot. I always find that rinsing the rice until the water runs clear before cooking gives the best texture.

Using a large flat spatula, slice through the cooked rice at a sharp angle to break up any lumps and separate the grains. Gradually pour in the sushi vinegar as you do this. Continue to slice and fan the rice until it is well-seasoned and almost cool. Fanning helps give the rice that signature glossy finish—I always take a couple of extra minutes for this step.

Lay each nori seaweed sheet horizontally on a sushi mat or a piece of plastic wrap. Slice the Lebanese cucumber and salmon fillet into sticks if you haven’t done so already. Set up a small bowl of extra sushi vinegar for dipping your fingers to prevent rice from sticking during assembly.

With damp (but not wet) fingers dipped in sushi vinegar, spread about 1/4 cup of seasoned rice over each half nori sheet, leaving a 1.5cm border at the edge furthest from you. Arrange 25g of salmon and a few cucumber sticks in a line along the center of the rice. Using the sushi mat or plastic wrap, carefully roll up the nori sheet to enclose the filling and press gently to seal. Repeat with the remaining ingredients to make eight rolls.

Cut each sushi roll into 8 bite-sized pieces using a sharp, damp knife to prevent sticking. Pack the sushi pieces with a little soy sauce and any extra cucumber sticks. Chill until ready to serve. For best presentation, I like to arrange the sushi pieces neatly and garnish with a touch of pickled ginger or wasabi if I have some on hand.