Rinse the rice under cold water. Drain thoroughly and put into a large lidded saucepan with the piece of nori.
Pour over 550ml water. Bring the water to the boil and allow it to simmer for about 25 minutes or until nearly all the water has been absorbed.
Remove the pan from the heat, cover with a lid and allow it to stand for 10 minutes.
Tip the rice on to a large, flat, clean tray – a metallic one is probably best as it will help the rice cool down quicker.
Dress the rice with the mirin, sugar and salt, turning frequently as this helps the rice to cool. Then cool with a fan or a magazine until the rice is room temperature
To make the sushi: take a Japanese bamboo sushi mat covered in clingfilm and place a sheet of nori sushi on top. Have a small bowl of water to hand.
Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges,
leaving a layer about 5mm thick. Leave plain the quarter furthest from you.
Smear a little wasabi in a line just off centre, nearer to you. Follow with a layer of salmon, a spring onion and a piece of cucumber.
Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll as you go, and pressing lightly with both hands.
Remove the roll from the mat and leave to sit with the joining edges downwards. Repeat with the other four sheets.
Wrap in clingfilm and keep in a cool place until you are ready
Serve with an unoaked white Bourgogne such as Chablis, Mâcon Villages, or Saint-Romain
255g sushi rice
small square of nori
pinch of sugar
pinch of salt
5 nori sushi sheets
3 teaspoons wasabi paste
350g sashimi-quality salmon, cut into long thin strips
5 spring onions
1 cucumber, cut into 5 long pieces
Light soy sauce
Japanese pickled ginger