Put sushi rice in a bowl and fill with water, drain water out and repeat the process until the water is clear. Cook rice for 2 minutes in 250 ml of water, then switch off the stove and leave it under a cover within 10 minutes. Open a cover and leave rice for next 10 minutes.
Mix 1 tsp of salt and sugar, 2 tablespoons of rice vinegar and warm up. Then add to rice and mix.
Put a half of nori seaweed sheet with the rough side up. Spread rice on nori sheet, leaving one cm from below.
Slightly press rice without nori sheet and turn on the other side.
Lay out cheese on the center of nori sheet using confectionery sleeve and add cucumber. Roll into a log holding stuffing with fingers.
Put pieces of salmon above, wrap into the plastic wrap and give a shape.