Preheat oven to 450 F. Wrap 1 piece each of salmon and cucumber in a half sheet of nori; insert gently into opening in 1 squid. Repeat with remaining salmon, cucumber, and squid. Place the stuffed squid on an ungreased baking tray and bake 10 minutes. Slice each squid crosswise into 6 rings.
Arrange squid on a platter and serve hot or at room temperature with pickled ginger and soy sauce dip.
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