The first step is to pour the rice into a large bowl with water and wash it well until it releases the starch; generally, the water will look white and as we wash it, it will become transparent.
Place the 4 cups of rice in a pot with the 5 cups of water over medium heat for about 15 minutes, then simmer for about 10 minutes (throughout the process, the pot must be covered). Turn off and let it rest for about 10 minutes. Then transfer the rice to a wooden or plastic bowl and let it cool for about 5 minutes.
Meanwhile, add vinegar, sugar, and salt to a cup and heat in the microwave for 15 seconds to help dissolve; stir well until combined.
Add the vinegar mixture to the rice and gently stir as you add it, then let it rest for about 10 minutes.
Cut the salmon, tuna, cucumber, and vegetables into strips. Slice the avocado.
Then take a seaweed sheet and cut it in half. Place it on the makisu (sushi mat) and take a ball of rice.
Place the rice on the seaweed and press it down until it is completely covered. Flip the rice and seaweed sheet to fill the roll.
Spread a line of cream cheese along the seaweed (horizontally) and add your desired ingredients to fill.
Take the part of the sushi mat that is on your side and carefully roll it halfway over the roll. Use your hands over the mat to shape the roll a little without squashing it, and once you have done that, take the same part of the mat (which should be halfway at this point) and roll it to the end of the roll, repeating the process until the roll is shaped and well sealed.
Garnish to taste with sesame seeds or any ingredient on the outside. Cut into 10 pieces and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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