In a small saucepan over high heat, bring the rice and 1 1/2 cups water to a boil. Reduce the heat; cover and simmer 5 minutes, or until all of the water is absorbed. Stir in the vinegar, sugar, all-purpose seasoning and salt.
On a cutting board, separate the salmon slices and cut into 1 1/2-inch-wide strips. Place 2 teaspoons of the rice at one end of each salmon strip and roll up tightly. Sprinkle with sesame seeds, if desired. Serve the sushi bites with the soy sauce for dipping.
Photograph by Kana Okada
Recipe courtesy Sandra Lee for Food Network Magazine