Cut the pickled radish into a thin strip. Slice the salmon in to a slightly
thicker strip and place with the soy sauce and sugar. Drain and smear with
a little wasabi paste.

Place the nori leaves on to a bamboo mat or a clean linen napkin. Divide
the rice on to the nori leaves. Place a strip of salmon and radish in the
centre and roll.

Slice and serve with a little pickled ginger.

See separate recipe for pancakes.