Cook sushi rice according to package directions. Once cooked, transfer to a large bowl and gently mix in sushi vinegar, sugar, and a few pinches of salt. Let rest until room temperature, about 15-17 minutes.
Open Salmon Skinless Boneless and drain liquid. Combine salmon, furikake, and green onions in a bowl. Be careful not to break up salmon pieces too much.
Prep all veggies into small thin pieces about 3-4 inches long.
Ensure hands are dry to keep nori crisp. Place 1 sheet of nori, shiny side down, into your hand and gently press about 2 rounded tablespoons of sushi rice into a square on one half of the nori sheet. Your fingers handling the rice can be slightly wet to help handle the rice.
Place salmon and veggies on an angle with the top corner of the rice. Fold the bottom left corner of nori over and begin folding into a cone shape.
Keep rolling until the cone is formed. Put a piece of rice in the bottom corner to use as glue and close tightly. Serve with pickled ginger, soy sauce, and wasabi as condiments, if desired.
