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Cook rice following packet directions.
Transfer rice to a large bowl. Using a large flat spatula, repeatedly slice through rice at a sharp angle to break up any lumps and separate grains, gradually pouring in sushi seasoning. Meanwhile, fan rice with other hand until almost cool.
Place nori sheet horizontally on a sushi mat or on a piece of plastic wrap.
Dip fingers into extra sushi seasoning to avoid rice sticking. Shake off excess. Spread ¼ cup rice over nori sheet, leaving a 1.5cm border long side further away from you.
Place 25g salmon and a little cucumber along centre of rice. Using mat or plastic wrap, roll nori sheet to enclose filling. Press to seal roll.
Repeat with remaining nori sheets, rice, salmon and cucumber to make another 7 rolls.
Cut each roll into 8 small pieces. Pack sushi with a little soy sauce and any leftover cucumber sticks. Chill until ready to serve.