1.2ounces cucumber, cut into 6 thin strips, each a few inches in length
1ouncesliced avocado, about 4 thin slices
1 to 2tablespoonsdiced jalapeno (optional)
Sesame seeds for sprinkling on top (optional)
Prepare the roll: Place the roasted nori sheet shiny-side down on a cutting board. Spread the softened cream cheese over the bottom third of the nori sheet. Place the salmon, sliced cucumber and sliced avocado in overlapping rows, starting an inch from bottom and filling the bottom third or half of the sheet. Sprinkle diced jalapeno over the sushi fillings.
Roll the sushi: With a bamboo sushi rolling mat or your hands, roll up the filled seaweed sheet as tightly as possible. Wet the last inch of the nori sheet with water to seal the wrapper together after rolling. Place the roll seam-side down on the cutting board.
Slice and serve: With a very sharp knife, slice the roll in half. Then, slice each of those halves in half until you get 8 pieces. Note: the end pieces won't hold together as well as middle pieces. Serve immediately or refrigerate until ready to serve. Serve with soy sauce (or Tamari or coconut aminos) and wasabi if desired.
Be sure to buy roasted or toasted nori seaweed sheets since unroasted or untoasted nori can be chewy. Before doing anything, remove the cream cheese from the fridge to let it soften at room temperature.We use abamboo sushi rolling matfor creating the rolls, but it's not necessary. You can make the rolls a day ahead of time and store in fridge for up to a day.