Salmon and cucumber sushi

Ingredients

• Sushi vinegar
• 1/4 cup (60ml) rice vinegar
• 1 teaspoon sea salt flakes or 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon mirin (sweet rice wine)
• 1 1/2 cup (300g) koshihikari rice (sushi rice)
• 1 3/4 cup (430ml) water
• 4 sheets toasted seaweed (yaki-nori)
• 1 teaspoon wasabi paste
• 1/2 lebanese cucumber, seeded, sliced
• 150 gram piece sashimi grade salmon fillet, cut into 1cm-thick strips
• soy sauce and pink pickled ginger, to serve