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1
Put the rice in a medium saucepan, rinse well and drain.
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2
Add the water and bring to a boil.
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3
Cover and cook the rice over low heat for 12 minutes.
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4
Remove from the heat and let the rice stand, covered, for 10 minutes.
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5
In a small bowl, stir the vinegar with the sugar and 3/4 teaspoon of salt until dissolved.
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6
Spread the hot rice on a large rimmed baking sheet in an even layer.
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7
Sprinkle the vinegar mixture evenly over the rice.
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8
With a wooden spoon or a pastry scraper in one hand and a simple paper fan in the other, lightly stir and toss the rice while fanning it until the rice is glossy and cool.
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9
In a small dry skillet, cook the sesame seeds over moderately high heat until toasted, about 1 minute.
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10
In a small bowl, mix together the wasabi powder and hot water to make a paste; keep covered.
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11
In a medium saucepan, heat 1/2 inch of oil to 325.
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12
With a long, sharp knife, cut the skin from the salmon fillets, leaving 1/4 inch of flesh on the skin.
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13
Season the salmon skin with salt and pepper and dust with flour.
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14
Fry one at a time over moderately high heat, turning once, until browned and crisp, about 3 minutes.
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15
Drain the salmon skin on paper towels and repeat with the rest.
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16
Put a nori sheet on a bamboo sushi mat, shiny side down.
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17
With moist hands, pat 3/4 cup of the rice on the nori in an even layer, leaving a 1-inch border all around.
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18
Sprinkle 1/2 teaspoon of the toasted sesame seeds over the rice, then spread 1/4 teaspoon of the wasabi paste in a thin line across the rice.
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19
Lay a salmon skin on the rice nearest you and top with one fourth of the cucumber strips.
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20
Lift the end of the bamboo mat nearest you up and over, pressing to tuck the skin and cucumber into a cylinder.
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21
Tightly roll up the fillings in the rice and nori.
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22
Repeat to form the remaining 3 rolls.
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23
Cut each roll into 6 pieces and transfer to a platter.
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24
Serve with a small bowl of soy sauce and extra wasabi, if desired.
