Cover the salmon with salt and leave for 1 hour

Rinse off salt and put it into the freezer. Once frozen, defrost it.

Wash and drain the rice in a colander and let it stand for 30 minutes

Place the rice in a pot or rice cooker, and add 4 cups of water. Bring to boil then simmer for 15 minutes.

Remove the cover, place a damp towel over the rice and let cool for 10 minutes

Pour sushi vinegar over cooked rice and mix it gently

Slice the defrosted salmon very thinly into bite-sized pieces

Hand-mold fingers of rice and place thin slices of fish on the top