The first thing to attend to is the preparation of the Sushi Rice which needs to be rinsed clear. Then put the Rice in a saucepan with 200 ml of Water and the Mirin.

Bring the Rice to the boil first then cover the pan and place it upon a gentle simmer for about 20 minutes or until the Water is fully absorbed by the Sushi Rice.

Let the Rice to cool in the lided pan or within a bowl for about 15 minutes. Add the Rice Wine Vinegar and a pinch of Salt, and one of Sugar (Caster). Mix gently together and let the Rice rest covered for a bit at room temperature.

Meanwhile prepare the Cucumbers by cutting them lengthway, deseeding them. Then slice the Cumcumbers into thin matchsticks. The excess Cucumber batons will be marinated/pickled.

Peel the Ginger piece. Slice part of the Ginger to be pickled. The other part is to be cut into small string like batons.

Chop the Coriander and set aside.

Slice part of the trimmed Spring Onions which will be used for the dipping sauce. The greener part can be used in the Sushis, very finely cut into shoe strings.

Chop Chives, in the length of about half an inch and set aside.

Cut the Smoked Salmon in to thin strips.

Prepare the Bamboo mats and the Nori Leaves.

The Rice will be ready to lay upon the sheets, carefully and gently. Brushing a little Water upon the Nori leaves does help to prevent breakage but also for the sealing of the Sushi rolls. Place a thin layer of Rice across the entire leaves.

Then in the centre make a horizontal line with the strips of Smoked Salmon, the Cucumber, the Chives and the Ginger matchsticks. Upon that colourful line apply a little drizzle of light Soy Sauce, then brush upon a tiny bit of Wasabi Paste all along. Wasabi has a strong taste therefore a little suffice to go a long way in your taste buds.

Roll your Sushis with the help of the Bamboo mats until it becomes long cylinders which you will seal with a little Water on the edge of the Nori sheets which will stick to the other. That rolling process is a little similar to the one used to roll a jam rolly polly with the help of a tea towel. Here it is flexible Bamboo mats used instead.

The end result are a couple of long cylindrical Sushi rolls. The Black Nori sheets holding together the Rice and within its centre the filling, will show on the outside. It is time to cling film tightly the cylinders and to firm them up by cooling them in the fridge for a while.

Then the attention can be turned to preparing some sides and a dip for the Sushi Rolls.

Pickle the thin slices of Ginger with the leftover Cucumber. Add some sliced Daikon to the pickling mix. This will provide a nice Side to the Salmon Sushis if a little punchy. The pickling does take, give or take 10 to 20 minutes.

Another Side to be considered is to present a simple Salad made with Chinese Cabbage for the crunch, Japanese Spinach, and Mizuna Leaves with a little Rice Wine and Groundnut or Sesame Oil Dressing. Topped with Black Sesame Seeds and for bitter sweetness dried Goji Berries, it adds a little colourful decoration as well as flavours.

Now the Salad and the pickled elements elevate the Salmon Sushis to become a Starter, or even a Fish course in their own right and not just Canapés.

Then it is just a matter of doing one or two Dips. They do not have to be elaborate but just to pack a punch. The main one is done with Dark Soy Sauce and a little Terryaki Sauce. Add a little chopped Coriander, a pinch of Sesame Seeds and sliced red Chilli. 

The other dip can be just Lime Juice with a little grated Ginger and a little Manuka Honey. Mint could be added as well as sliced Spring Onions.

Take the firmed up Sushi rolls out of the fridge and portion them in pieces of about an inch each or roughly 4 cm in length. Present them upon the Salad. Serve with the pickled Side and the Dips.