Ingredients
Makes one roll. Allow 2 rolls per person for a complete meal.

1. 40 g sushi rice
2. 1 tablespoon white rice vinegar
3. 1 teaspoon granulated sugar
4. 1 pinch of ginger
5. 1 sheet of nori seaweed, approx. 10 x 18 cm
6. 1 quarter cucumber
7. 1 fresh salmon steak
8. 1 quarter pineapple
9. soya sauce
10. wasabi
    
    Preparation
    Cook the rice in salted water and leave to cool.
    Cut the salmon steak into 1cm strips. Cut the cucumber lengthways, also into 1cm strips. Remove the pips. Cut the pineapple into slices or chunks.
    
    Making the roll
    Cut a square of cling film to the same size as the seaweed sheet and place under the seaweed. Dissolve the sugar in the vinegar.
    Mix the rice with the white rice vinegar and the dissolved sugar. Spread the mixture on top of the seaweed.
    Place slices of salmon, cucumber and then thinly sliced pineapple to make three layers covering the rice. Now roll the sheet and mixture into a cylinder shape.
    Wrap the roll in cling film to prevent it drying out and leave for 10 minutes in the fridge. Remove and cut each roll into 2cm wide bite-sized pieces.
    Serve with bread, soya sauce and wasabi and the pineapple chunks.