First, cook the sushi rice according to package directions with 1 tsp. salt and let cool slightly.
Lightly moisten a nori sheet, place it on the bamboo mat and spread a quarter of the rice on it.
At the bottom end, place the salmon cut into strips and roll up tightly using the bamboo mat.
Cut the finished roll into bite-sized pieces and serve the salmon maki together with pickled ginger, wasabi and soy sauce.