The first step is to pour the rice in a large bowl of water and wash it well until the starch is released. Usually the water will look white and as it is washed, it will become transparent.
Place the 4 cups of rice in a pot with 5 cups of water over medium heat for about 15 minutes, then over low heat for about 10 minutes (during the whole process the pot must be covered). Turn off and let stand for about 10 min. Then pour the rice into a wooden or plastic bowl and let cool for about 5 min.
While adding the vinegar, sugar, salt and microwave in a cup for 15 seconds to help dissolve, stir well until they are integrated.
Add the vinegar mixture to the rice and as you add stirring gently, let stand for about 10 minutes.
Cut the salmon, tuna, cucumber and vegetables into strips. Split the avocado into slices.
Then take a seaweed cut it in half. Place it on the makisu (sushi mat) and take a rice ball.
Place the rice on the seaweed and cake until completely covered. Turn the rice griddle with seaweed to fill the roll.
Spread a line of cream cheese along the seaweed (horizontally) and add the ingredients to your taste to fill.
Take the part of the sushi mat that is on your side and carefully take it to the middle of the roll. Use your hands over the mat to mold the roll a little without crushing and once you've done it, take again the same part of the mat (which should be halfway through at this time) and take it to the end of the roll and repeat the process until you mold the roll and close it well.
Decorate to taste with sesame or some ingredient on the outside. Cut into 10 pieces and enjoy.
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