In a bowl, season the sushi rice(after it has been cooked and still warm) with the rice vinegar, fanning and stirring until room temperature
Lay out your rolling mat with a piece of plastic wrap on top On the rolling mat place one sheet of nori with the rough side facing upwards (shiny face downwards)
Neatly wash your hands and grab a handful of rice and place it on the nori. Evenly spread the rice throughout the nori without smashing the rice down.
Arrange the smoked salmon, cream cheese, and cucumber. in a horizontal row (2 cm) from the bottom.
Grabbing both nori and the mat, roll the mat over the filling so the remaining space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
Transfer the roll onto a cutting board. Before slicing the roll, rub a knife on a damp paper towel and slice the roll into three equal portions
Spread toasted sesame seeds on top of the rolls for some extra flavour