For salmon sushi, first rinse the rice in a sieve under running water until the water remains clear. Then let the rice rest in the sieve for 1 hour. Now boil long grain rice with water for 2 minutes. Leave to swell for 15 minutes at the lowest temperature. Put the lid on only when the water boils only slightly. Remove from heat, let stand for another 15 minutes.
Meanwhile, heat the vinegar, sugar, and salt, stirring but not boiling, until the liquid runs clear. Allow to cool to hand heat. Transfer the fully cooked rice to a large wide baking bowl, gradually folding in the liquid. The rice should reach room temperature.
Cut the salmon into rectangles of equal size. Form balls from 2 tablespoons of rice each. Place a piece of fish on the palm of your hand, put a dab of wasabi on top, press the rice ball on top and press firmly with your thumb and forefinger. Turn over and press into shape. Serve salmon sushi.