Cook sushi rice according to package instructions, then mix in rice vinegar and sugar while warm. Allow to cool for 20 minutes.

Wet hands and mold golf ball-sized portions of rice into oval shapes. Place on a clean plate.

Slice sushi-grade salmon into thin pieces at a 45-degree angle, about 1/4 inch thick.

Assemble nigiri by placing a salmon slice atop each rice ball. Optionally add wasabi.

Serve on a platter with soy sauce, pickled ginger, and cucumber slices.