Smoked Salmon Sushi Rolls With Cream Cheese

Lay down a piece of plastic wrap on your work surface.

Arrange the smoked salmon slices on the plastic wrap, overlapping them slightly to form a rectangle.

Place the cream cheese strip along one long edge of the salmon.

Layer the thinly sliced cucumber and avocado on top of the cream cheese.

Sprinkle the furikake seasoning over the fillings.

Using the plastic wrap to guide you, tightly roll the salmon over the fillings to create a log.

Wrap the log tightly in the plastic wrap and refrigerate for about 1 hour to firm up.

Unwrap the chilled roll and slice it into individual pieces.

Serve with soy sauce for dipping.