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1
Cook 2 rice cooker cups of rice with water and konbu seaweed.
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2
Once the rice is cooked, transfer to a bowl or sushi oke (wooden bowl for sushi), and fold the sushi vinegar into the rice using a cutting motion.
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3
If you've used a bowl, transfer the mixed sushi rice to a flat plate and let cool.
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4
(This prevents moisture from collecting in the bottom of the bowl.)
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5
Meanwhile, cut the filling ingredients and put them on a plate.
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6
Cut the nori seaweed sheet into two-thirds.
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7
The rolls will be very thick if you use the whole sheet.
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8
On a sushi rolling mat, lay a nori seaweed sheet and spread out the sushi rice over the nori seaweed.
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9
Make sure all 4 corners are fully covered.
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10
Leave the sushi rolling mat, and transfer the nori seaweed and the sushi rice to a plate.
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11
Lay a piece of plastic wrap on the sushi rolling mat, and place the nori seaweed and sushi rice from earlier with the nori seaweed side up.
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12
Flip the plate slowly to position them neatly.
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13
Arrange the filling ingredients in the center of the seaweed.
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14
Put the avocado slices on the bottom side of the filling section.
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15
This way the salmon and cream cheese will keep the avocado from moving while rolling up.
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16
Roll it up using the sushi rolling mat.
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17
Be careful not to squeeze it too tightly.
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18
When rolling up, bring the bottom end of the nori seaweed to the red dotted line shown in the picture so the sushi rice will act as a glue.
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19
Once the ingredients are rolled up, remove the plastic wrap and sprinkle the sesame seeds.
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20
Wrap the roll again with the plastic wrap and set aside for about 15 minutes.
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21
To prevent the rolls from breaking apart, cut them with the plastic wrap on.
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22
Tilt the knife and slice slowly.
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23
Moisten the knife with a wet towel before each slice so the cross section of the sushi roll will look neat.
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24
Once the rolls are cut, gently remove the plastic wrap.
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25
On a platter, carefully arrange the sushi rolls one by one, and it's done!
