Sushi with Philadelphia cream cheese and smoked salmon

In a small saucepan, combine the rinsed rice with 90 ml Water, bring to a boil, then cover and simmer on low heat for 15 minutes. (*Cook the rice according to the instructions on the package).

While the rice cooks, whisk together ³/₄ tbsp Rice vinegar, 1 ¹/₄ tsp Sugar, and ³/₄ tsp Table salt in a small bowl until the sugar and salt dissolve.

Transfer the cooked rice to a large bowl. While it is still hot, pour the prepared vinegar mixture over it and mix gently. Let it cool to room temperature.

Peel, de-stone, and slice ¹/₄ piece Avocado into thin strips, and slice 100 gr Thin slices smoked salmon into wide, even sheets.

Lay a sheet of plastic wrap on a bamboo sushi mat and arrange the smoked salmon slices in an overlapping rectangular layer.

Gently press the cooled rice over the salmon layer, leaving a small border, then spread 50 gr Cream Cheese and the avocado strips in a line across the center.

Using the plastic wrap and mat, roll the ingredients tightly into a log, then slice the roll into 8 equal pieces using a sharp, wet knife.

Arrange the rolls on a platter, sprinkle with ¹/₂ tsp Sesame seeds, and serve alongside 15 ml Soy Sauce and 15 gr Marinated ginger.