Slice the raw fish into long sticks
Cup cucumber into long sticks
Cut nori in half.
put a thin layer of rice on left third of nori.
Place fillings (shiso leaf, cucumber and raw salmon) vertically across middle of middle of the rice.
Fold the bottom left corner of nori over and begin folding into cone shape.
Keep rolling until cone is formed. Put a piece of rice at the bottom right corner to use as glue and close tightly. Continue with the other half of the nori.
Top the hand roll with Ikura. Serve with pickled ginger, wasabi, and soy sauce as condiments.