Salmon, avocado and philadelphia sushi

Clean the rice, changing the water, until it is almost transparent.

In a pot we add the rice and water to cover one finger above the rice. We put the pot to the maximum fire, once it starts to boil we lower the fire to the minimum and cook for 12 minutes. Turn off the heat and let it rest until the desired texture is obtained.

While the rice is cooking, heat the rice vinegar, sugar and 5 grams of salt in a smaller pot without boiling.

Place the rice in a bowl or tray and mix with the liquid from the previous saucepan. With a wooden ladle we must go beating the rice until it cools down.

Clean and cut the salmon into 2 cm thick strips. Do the same with the avocado.

Place a sheet of seaweed on a bamboo mat and carefully spread the rice. On the side that we start to roll put the cream cheese, salmon and avocado.

We roll it up little by little and carefully, when we reach the last turn, we moisten the tip of the seaweed so that it hooks and does not open. Cut carefully and serve.