Bacon Avocado Sushi

1 cup uncooked sushi rice
2 cups water
2 tbsp seasoned rice vinegar
4-8 slices bacon cooked until crispy
2 small jalapeño
½ cucumber
1 avocado
120 g fresh sliced sashimi
28 g cream cheese plus extra to taste
¼ tsp SIDS CRAZY SALT
4 spring onion stalks
4 nori seaweed sheets
Toasted sesame seeds + chia seeds for topping
Kaitaia Fire for dipping
Soy sauce for dipping

Heat a small pot to medium-high heat.
Rinse the rice. Add water and rice to the pot and bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.
Uncover rice and season with vinegar, salt, and sugar. Fluff with a fork and allow to cool in a separate bowl.
Tip: I like to lay out all my veggies, toppings and sauces while the rice cooks, so that once the rice is ready, I can quickly roll everything together and start eating. You can also cook the bacon at this time. Prep your fish, cream cheese and veggies while the rice simmers away.
Remove the stem, veins and seeds from the jalapeño and slice into thin strips.
Peel and seed cucumber if desired (I didn't) and slice into thin strips vertically.
Slice the avocado, salmon and/or tuna into strips as well.
Roll cream cheese into two ropes long enough to spread across the seaweed sheet horizontally.
Cover a bamboo mat with plastic wrap and top with a sheet of nori.
Using a large spoon, spread rice atop the seaweed sheet in a thin layer. For a smaller roll, don't spread the rice all the way to the end of the sheet, leave 2 cm or so of bare seaweed at the end. You can slice this part off or leave it be.
Towards the bottom end of the sheet, arrange your veggies, fish, cream cheese and a sprinkle of SIDS CRAZY SALT in 2-3 compact rows, leaving about 1 cm of rice on the bottom end of the sheet.
Roll, slice and sprinkle with sesame seeds.
Serve alongside your favourite sauces and enjoy.