Make your sushi rice by steaming the rice till fully cooked, then seasoning with rice vinegar and fan with a piece of cardboard or a proper fan while stirring to cool the rice to room temperature.

Roll out your bamboo mat, then lay a piece of nori over top.

Get your hands just a little wet and then lay out rice over the nori to cover the entire sheet.

About ¼ inch from the bottom of the nori and rice sheet, layer your smoked salmon, cream cheese, and cucumber

Grabbing the mat and the nori from the bottom portion, roll the mat over so the bottom of the nori sheet folds over the fillings and onto the upper portion of the roll, press down to secure that shape then roll the remaining portion of the nori sheet so you have a long log-shaped sushi
roll.

Transfer to a cutting board and slice into 6 equal portions.