Philadelphia Roll

Rinse the sushi rice in cold water until it runs clear, then cook according to the package instructions (about 15 minutes covered), and let it steam for another 10 minutes. While the rice is still warm, add rice vinegar, sugar and salt, gently fold in with a wooden paddle, and let it cool to room temperature.

Wrap the sushi mat in plastic film so the rice won't stick, and place a sheet of nori on it, rough side up, leaving 1-2 cm of space from the bottom edge.

With damp hands, spread the rice evenly in a thin layer over the whole surface of the nori, leaving 1-2 cm free at the top edge.

Flip the nori rice-side down so the rice touches the plastic and the nori is on top. Near the bottom edge, lay a strip of Philadelphia cream cheese, salmon slices and cucumber batons.

Using the mat, roll everything up tightly into an even cylinder, pressing the filling in with your fingers, and press gently along the seam to seal.

Repeat steps 2-5 with the second nori sheet and the remaining filling to form the second roll.

With a sharp, damp knife, cut each roll into 8 even pieces, wetting the blade with water between cuts.

Arrange the pieces on a plate and serve with soy sauce, wasabi and pickled ginger.