Creamy Avocado Salmon Philadelphia Sushi Rolls

1 Cook the sushi rice as per instructions on the package. I wash the rice thoroughly, add 1/2 cup of rice and 3/4 cup water to the pot and bring to a boil. Then I cover it and simmer for 15 minutes until the water has been absorbed. Once it's ready, I allow it to sit untouched for 10 more minutes. Let it cool so that you can work with it with your hands.
2 Combine 1 tablespoon rice vinegar, sugar and salt and add it to the rice. Mix well with a wooden spoon. Combine 1 tablespoon of rice vinegar with 1/3 cup of water in a bowl. You need it to dip your fingers, so that the rice doesn't stick to your hands. 
3 Use scissors to cut the sheet of nori into 2 equal parts. Cut cucumber and avocado lengthwise into strips. 
4 Put the bamboo mat on your working surface. Cover it with a piece of plastic food wrap to avoid the mess. Put nori on top with the rough side up. Spread the rice around the whole sheet leaving a 2.5 cm or 1 inch border on the bottom and going beyond the edge of nori on the top by 2.5 cm or 1 inch. 
5 Turn the sheet over so the nori is facing up and the rice is facing the plastic wrap. 

6 Spread the cream cheese lengthwise in the middle of nori. Put the strips of cucumber and avocado on top. 
7 Start folding the bottom of the sheet over the rice, pressing evenly. Roll until the log is formed.

8 Slice the salmon into large but thin pieces. Place it evenly on the plastic foil forming a rectangle and put the rice log into in the lower part of it. 

9 Fold the bottom of the fish over the rice, pressing evenly. Roll until rice is evenly wrapped in salmon. 

10 Cut the excess and divide the log into 8 pieces with a wet serrated knife (e.g. bread slicer). Enjoy!