The oven is to be preheated at 400 degrees. Wash the rice several times till all the dirt is out. Using your fingertips, rinse till the water runs out of the rice. Let the rice dry for at least 20 minutes; till then, arrange the other ingredients.
Use a vegetable peeler to cut ginger into slices. Use a small pan, pour some water, and bring it to boil; add ginger and washout for 5-7 seconds; then drain. Put the stove again on medium heat, add ¾ vinegar, 2 tbsp. Of sugar, and 2 tbsp of water. Put salt as per your taste. Wait till the sugar is properly dissolved. Save half of the vinegar water for rice and add the drained ginger to the remaining half of the water.
Use a small pot with 2 ½ cups of water and bring it to a boil; add the rice into the pan and let it cook. Let the rice cook for 12 minutes till the water is absorbed. Remove the lid and let the rice cool. Then, transfer the rice to a big bowl and gradually add half of the vinegar water into the rice so that the rice may cool. Cover it with a clean towel used in the kitchen.
Marinate the salmon with salt and wait till 10 minutes. On the other hand, dip the carrots and cucumbers with ¼ of vinegar, 1 tsp of salt, and 1 tsp of sugar and sesame oil. Bake salmon for 8-12 minutes. Let it cool, and then cut it into 6 portions.
Put the nori sheet on the counter on the bamboo sushi mat. The shiny part goes down, and you put the ingredients on the duller side. For each roll, use ½ a cup of rice and distribute it evenly over the nori. Put the ingredients at the side of the nori that is towards you.
Rolling is a 2 part procedure; first, the ingredients are tucked in- make sure they are in good form. Then, seal the roll.