Creamy Avocado Salmon Sushi Rolls

180 grams or ½ cup sushi rice
4 tbsp rice vinegar
2 tbsp sugar
1½ tsp salt
½ tsp SIDS CRAZY LEMON
2 sheets dried roasted nori
1 cucumber
1 ripe avocado
6 tbsp cream cheese
700 g raw salmon
Soy sauce to serve
Wasabi paste to serve
Pickled ginger to serve

Cook the sushi rice as per instructions on the package. I wash the rice thoroughly, add ½ cup of rice and ¾ cup water to the pot and bring to a boil. Then I cover it and simmer for 15 minutes until the water has been absorbed. Once it's ready, I allow it to sit untouched for 10 more minutes. Let it cool so that you can work with it with your hands.
Combine 1 tablespoon rice vinegar, sugar, SIDS CRAZY LEMON and salt and add it to the rice. Mix well with a wooden spoon. Combine 1 tablespoon of rice vinegar with ⅓ cup of water in a bowl. You need it to dip your fingers, so that the rice doesn't stick to your hands.
Use scissors to cut the sheet of nori into 2 equal parts. Cut cucumber and avocado lengthwise into strips.
Put the bamboo mat on your working surface. Cover it with a piece of plastic food wrap to avoid the mess. Put nori on top with the rough side up. Spread the rice around the whole sheet leaving a 2.5 cm border on the bottom and going beyond the edge of nori on the top by 2.5 cm. Turn the sheet over so the nori is facing up and the rice is facing the plastic wrap. Spread the cream cheese lengthwise in the middle of nori. Put the strips of cucumber and avocado on top. Start folding the bottom of the sheet over the rice, pressing evenly. Roll until the log is formed. Slice the salmon into large but thin pieces. Place it evenly on the plastic foil forming a rectangle and put the rice log into in the lower part of it. Fold the bottom of the fish over the rice, pressing evenly. Roll until rice is evenly wrapped in salmon. Cut the excess and divide the log into 8 pieces with a wet serrated knife (e.g. bread slicer). Enjoy!