Dice salmon then mix with sesame seeds and ponzu. Set a side.
Peel cucumber along its length into long, thin yet wide strips.
Make sure to wrap/cover cucumber container to preserve the slices' moisture. If they're dry, they wont be self-adhesive and will require additional binding strength (i.e. tooth pick)
In a container, mix sushi rice with sushi vinegar or equivalent substitution (see notes).
Take about 2 Tbsps of sushi rice and form into an oblong or oval shape rice balls.
Continue till you're finished with all the sushi rice.
For each rice ball, wrap a slice of cucumber around it, make sure to leave the top an opening creek to hold salmon filling. If 1 cucumber slice is not wide enough, layer another side-by-side.
Once all balls are wrapped with cucumber slices, spoon salmon into the opening of each ball.
Arrange into serving plates and garnish with crushed nori bits.
(Optional) serve along side some pickle ginger and extra ponzu sauce