A creamy combination of smoked salmon, cream cheese, and crisp cucumber.
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Place a bamboo rolling mat on a flat surface and cover it with plastic wrap to prevent sticking.
Lay one sheet of nori on the mat with the rough side facing up.
Wet your hands with rice vinegar and spread half of the sushi rice evenly over the nori, leaving a 1-inch border at the top.
Flip the nori over so the rice is facing down if you want an 'inside-out' roll, or keep it rice-side up for a traditional look.
Arrange strips of smoked salmon, cream cheese, and cucumber in a horizontal line across the center of the nori.
Using the bamboo mat, lift the bottom edge of the nori and roll it tightly over the fillings, applying gentle pressure.
Moisten the top edge of the nori with a little water to seal the roll completely.
Use a very sharp, wet knife to slice the roll into 6 to 8 even pieces and serve with soy sauce, ginger, and wasabi.
