Smoked Salmon Philadelphia Roll in 50 Min

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
2. Combine rice and water in a pot, bring to a boil, then simmer covered for 15 minutes.
3. Whisk together rice vinegar, sugar, and salt in a small pan over medium heat until dissolved.
4. Fold the vinegar mixture into the cooked rice using a slicing motion to avoid mashing the grains, then let it cool to room temperature.
5. Wrap a bamboo mat in plastic wrap and place a sheet of nori, rough side up, on the mat.
6. Wet hands with water and spread about 3/4 cup (150g) of rice evenly across the nori, leaving a 1-inch border of bare seaweed at the top.
7. Sprinkle a pinch of black sesame seeds over the rice.
8. Flip the nori over so the rice is face down.
9. Place strips of smoked salmon, a line of softened cream cheese, and cucumber matchsticks in the center of the rice.
10. Using the bamboo mat, roll the sushi tightly, using the 1-inch nori border to seal the roll.
11. Slice the roll into equal pieces using a sharp, non-serrated knife.
12. Serve with soy sauce, pickled ginger, and wasabi paste.