Start by rinsing the sushi rice in cold water. You’ll want to wash until the water runs clear to remove excess starch. Next, cook the rice according to package instructions. After it’s cooked, stir in a mixture of rice vinegar, sugar, and salt. Let it cool to room temperature.

Place all your ingredients within arm's reach. Having everything prepped will make the assembly process smooth and enjoyable.

Lay a bamboo sushi rolling mat on a clean, flat surface. Place a sheet of nori shiny side down on the mat.

Using wet hands (to prevent sticking), take a handful of sushi rice and spread it evenly over the nori, leaving about an inch at the top edge. Press gently but firmly.

On top of the rice, arrange your fillings: slices of salmon, avocado, and cream cheese. You can go as heavy or light with the fillings as you prefer.

Using the bamboo mat, start to roll the sushi away from you, tucking the filling in as you go. Roll tightly but don’t squish the ingredients. Once you reach the edge of the nori, moisten it slightly to seal the roll.

Using a sharp knife, slice the sushi into bite-sized pieces. Wipe the knife with a wet cloth between cuts for clean edges. Arrange the pieces on a plate and serve with soy sauce and pickled ginger. Enjoy!