Step 1

Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.

Step 2

On the rolling mat place one sheet of nori with the rough side facing upwards.

Step 3

Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without smushing the rice down.

Step 4

Arrange, in a horizontal row 1 inch (2 cm) from the bottom, smoked salmon, cream cheese, and cucumber.

Step 5

Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.

Step 6

Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.

Step 7

Enjoy!