Add a little kombu to the rice and cook in the rice cooker until firm. Slice the salmon into thin cuts, the same size as your average piece of sashimi.
Combine the ingredients for the sushi vinegar. Remove the kombu from the cooked rice and transfer the cooked rice to a bowl. Stir the rice with cutting motions while pouring in the sushi vinegar.
Lay out a piece of saran wrap and rest a piece of salmon on top. Shape a small amount of sushi rice into a ball and lay that on top of the salmon. Wrap the saran wrap around and shape into bite sized balls.
Make a small indentation with your finger into the middle of the salmon. Take the sushi ball out of the saran wrap and dab a bit of wasabi to finish.
Story Behind this Recipe
I often make simple nigiri sushi. This time I had some leftover salmon, so I made some with it.
Use a small portion of sushi rice, so that they're easier to eat. You can use other types of fish for the topping instead, but I think that salmon looks the nicest. Don't forget to make a little hollow and fill it with a dab of wasabi, this will make the sushi look even more attractive.