Soak wakame in water for about 2 hours. Separate wakame
from water and cut into 8 slices which is about 12cm wide. Keep the
soaking water.
Cut the salmon into slices about 5 cm long and 1.5 cm wide.
Wash the radish pickle and pat dry. Slice the ginger.
Place a pieces of wakame on a flat working surface. Put salmon and
little bit of ginger on top of it. Roll the wakame over it. Place the
radish pickle in the middle and tie it.
Put the soaking water in a cooking pan. Combine white wine, soy sauce
and salt in the cooking pan and bring it to a boil. Add in salmon roll
and cook for about 12 ~ 15 minutes.