Wash rice, drain and put it in a medium pot. Add water and let it sit for 30 minutes. After 30 minutes, bring to boil with lid.
Once boiled, simmer on low heat. Cook for 10 minutes until done. (Do not remove the lid while cooking). Remove from heat and let it sit for 10 minutes. Mix lightly with spoon to serve.
Preheat oven to 400F.
Place parchment paper on a baking pan, pour olive oil and place salmon over the oil. Bake for about 8 minutes. Cool it down and shred the salmon finely with a fork or chopsticks.
Wet hands (this will keep your hands from sticking to rice). Sprinkle some salt on your hands to add little flavor to the rice.
* You can do this using plastic wraps or gloves if you don't want to use your hands.
Take 1 serving of rice in your hand. Make a small hole in the middle and insert salmon inside. Cover the hole with rice. Shape it into triangle (or round shape, if you like).
Once you are done making the shape, wrap it with nori seaweed.
*1 Learn the difference between "koikuchi (dark)" and "usukuchi (light)" soy sauces.