Philadelphia Sushi Roll for 4 Rolls

Instructions:

1. Rinse the sushi rice in a fine-mesh strainer until the water runs clear. Combine rice and water in a pot, bring to a boil, then simmer on low for 15 minutes.
2. While the rice is hot, gently fold in the rice vinegar, sugar, and salt using a slicing motion with a wooden paddle. Let the rice cool to room temperature.
3. Cut the smoked salmon into uniform strips about 1/4 inch thick. Halve the cucumber lengthwise, scoop out the seeds, and cut into thin matchsticks.
4. Lay a sheet of nori on a plastic-wrapped bamboo mat, rough side up. Spread a thin, even layer of rice over the nori, leaving a 1-inch border at the top.
5. In the center of the rice, lay a strip of cream cheese, followed by the smoked salmon and cucumber matchsticks.
6. Using the mat, tuck the edge of the nori over the filling and roll tightly, applying firm, even pressure until the seam is sealed.
7. Lightly moisten the blade of a sharp chef's knife with a damp cloth. Slice the roll in half, then into quarters.