Cook and season the sushi rice

• Rinse the sushi rice until the water runs clear, then cook it in a saucepan with water until tender.
• Warm the rice vinegar, sugar and salt until dissolved, then fold the mixture through the cooked rice.

Prepare the fillings

• Cut the salmon, cucumber, avocado and cream cheese into strips.

Spread the rice on the nori

• Lay a nori sheet on the bamboo mat and spread the rice evenly across it, leaving an inch border at the top.

Add the fillings

• Place the salmon, cucumber, avocado and cream cheese in the first third of the nori sheet.

Roll the sushi

• Roll, roll, roll the mat tightly to shape the sushi roll, then slice it into pieces.

Serve

• Serve the sushi rolls with soy sauce for dipping.