How to cook
Wash the rice under cold running water until the water starts running clear through it. Put the rice in a bowl of cold water to soak for 30 minutes. Drain the rice and let it rest for 30 minutes.
Put the rice in a pot and add the water. Put a lid on it. Put on a hot stove until it boils, then reduce the heat down by half for about 10 minutes. Turn off the heat and leave the rice to absorb the water. In a suitable container, mix the rice vinegar, salt and sugar and heat them on the stove until dissolved.
Place the rice in an elongated plastic or glass tray to cool evenly. Sprinkle the rice with the vinegar and gently stir with a wooden spatula while still warm. Lay out nori leaves onto a damp, thin cloth. With moistened hands, add a 2 1/2″ (6 cm) thick layer of rice, leaving 3/4″ (2 cm) from the edge of the leaves without any rice.
Arrange peeled and julienned avocado, cream cheese and salmon on the rice. Wet the the upper end of the nori with water. Using the towel, roll up into a tight roll. Leave it to rest for a while, so that the nori leaves soften.
Chop the roll into wheels with a sharp knife. Mix the soya sauce with the wasabi in a bowl and serve with the nori.