Rinse the sushi rice under cold water 3-4 times until the water runs clear, then let it soak for 30 minutes.

Combine the rinsed rice with 2.5 cups of fresh water in a rice cooker or pot. Bring to a boil, then reduce to low and simmer for 20 minutes, then let it steam, covered, for 10 more minutes.

Heat the rice vinegar, sugar, and salt gently until dissolved (do not boil). Transfer the cooked rice to a large bowl and fold in the vinegar mixture gently with a spatula.

Slice the salmon at a 45-degree angle with long, smooth cuts against the grain, using a sharp knife.

For nigiri: form small oval rice balls, thinly slice the salmon, and gently place it on top, with a touch of wasabi in between if desired.

For maki rolls: place a sheet of nori on a bamboo mat, spread the sushi rice, add salmon and fillings like avocado or cucumber, then roll tightly and slice into pieces.