In a small bowl, whisk together the soy sauce, mirin, honey, sesame oil, grated ginger, and garlic powder.
Place the salmon fillets in a shallow dish or a resealable bag and pour the marinade over them.
Make sure the salmon is evenly coated, cover the dish (or seal the bag), and refrigerate for at least 30 minutes to allow the flavors to infuse.
To cook the Salmon, Preheat your oven to 400°F (200°C).
Remove the salmon fillets from the marinade, allowing any excess marinade to drip off.
Place the fillets, skin-side down, on a baking sheet lined with parchment paper.
Bake the salmon for approximately 12-15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Lay a bamboo sushi mat on a clean surface and place a sheet of nori on top.
Moisten your hands with water to prevent the rice from sticking and evenly spread a layer of sushi rice over the nori, leaving about an inch at the top without rice.
Arrange thin strips of your preferred vegetables (cucumber, avocado, carrots) across the middle of the rice.
Lay a strip of cooked salmon along the vegetables.
Using the bamboo mat, tightly roll the sushi, applying gentle pressure to ensure it holds its shape. And then wet the top edge of the nori sheet with a little water to seal the roll.
With a sharp knife, slice the sushi roll into bite-sized pieces, about 1-inch thick. Repeat the rolling and slicing process with the remaining ingredients.
Arrange the sushi rolls on a platter, garnishing with pickled ginger and serving with wasabi and soy sauce on the side.