How to cook
Cook the rice in 1 part of rice to 1.5 parts of water proportion.
The cooked rice should be sticky, but not overcooked.
Slice the avocado and smoked salmon into long stripes.
Place a nori sheet on a sushi rolling mat, with the rough side facing upwards, so the rice can stick to it.
Fill a small bowl with lukewarm water.
Dip your hands in the bowl, so the rice doesn't stick to your fingers, and spread the rice along the nori sheet.
The rice layer should be around 2-3 mm thick. Leave the top end of the nori sheet empty (without rice). This part will seal the sushi roll, just like the sticky edge of an envelope.
Spread a line of the cream cheese in the middle of the sheet, on top of the rice.
Arrange the avocado and salmon along the middle of the cream cheese line.
Start rolling the sushi, working your way from the bottom towards the top. The empty stripe of the nori sheet should be at the top end.
Roll the sheet half way, and compress it with your hands to give it a tube like shape.
Keep rolling all the way, until the empty piece of the sheet sticks to the outer part of the nori sheet.
Don't worry if part of the nori sheet gets into the sushi.
Cut with a sharp wet knife.
The Sushi with Smoked Salmon and Avocado is delicious.