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Using a sharp knife, separate the edge of the salmon skin from the flesh. Then place your hand on top and slide your knife into the gap, wiggling it back and forth until all the skin and brown flesh is removed.
Add the fish to a container along with the salt and sugar. You can also add lemon or orange zest to add flavor, but it's not required.
Cover and shake well, then add to your fridge. After 30-40 minutes, remove and wash off the cure.
Pat the fish dry and slice thinly.
To make your hand roll, take a tsp of rice, add it to a sheet of the seaweed, and top with fish and wasabi.
Dip in the soy sauce and enjoy.