To make the seasoning, place the vinegar, sugar and salt in a saucepan, bring to a boil, reduce to a simmer and stir until the ingredients are dissolved.
Place the rice in a colander and wash thoroughly under cold running water. Leave the rice to soak in a saucepan with the 550ml of water for 30 minutes.
Bring the rice to the boil and then reduce to a low simmer. Cover with a lid and cook without stirring for 10 minutes. Remove from the heat and set aside, covered, for another 10 minutes.
Place the rice in a large bowl. Pour the vinegar seasoning over the rice and mix the seasoning through the rice. Continue turning the rice for a couple of minutes. Cover with a damp cloth and leave to cool to room temperature before serving.
Slice the salmon into squares about 4cm by 4cm and 5mm thick.
Cut two layers of cling film (10 cm by 10 cm). Place the salmon in the centre of the cling film. Smear on a little wasabi. Make a ball of the rice, approximately the size of a small egg. Place this on top of the salmon and fold the cling film up around the rice. Twist the ends together to form a tight ball.
Remove the cling film and serve immediately.
«Try adding some garnish like dill tops, toasted slivers of garlic or some cress leaves to really finish these sushi off.»