Cut the salmon fillets in 1cm strips and place on a baking tray. Sprinkle with the spiced salt and set aside while you prepare the rice.
Rinse the rice under cold water until the water runs clear. Place in a saucepan, add water, cover and bring to the boil. Boil for 2-3 minutes and then cook over a low heat for 12 minutes. Remove from the heat and leave the rice to rest for 10 minutes before spreading on to a baking tray. Leave to cool to room temperature.
Mix together the rice vinegar, sugar and salt. Sprinkle this over the rice and stir in gently. Cover with a warm tea towel and set aside.
To make the maki rolls: place a nori leaf on a bamboo or silicone sushi mat and slightly moisten the leaf with cold water. Add a layer of rice and then a strip of cream cheese and a piece of salmon. Carefully roll up the maki roll and seal firmly. Cut each maki roll into 4 pieces with a moistened knife. Serve with soy sauce, wasabi and pickled ginger.
«Rice should be cooked in 110% its weight in water. For example, 100g rice requires 110ml water.»