Cook Sushi Rice: Rinse the rice and add it to the rice cooker together with water. Once cooked, transfer to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (or the mixture of rice vinegar, sugar and salt).
Make Philadelphia Sushi Roll: Lay out the bamboo mat with a piece of plastic wrap on top (this will prevent rice from sticking to the bamboo).
Place half of the nori sheet on top of the mat.
Dip your hands in vinegar water* (this will prevent rice from sticking to your hands) and take about 3/4 cup of cooked rice. Evenly spread over nori.
Flip so that rice is facing down.
Flip the nori sheet and let the rice face down.
Fold smoked salmon into 1/2-inch strips.
Place smoked salmon, cream cheese, and cucumber on top of the nori.
Place smoked salmon, cream cheese and cucumber strips on top of the nori.
Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
Remove the bamboo mat, and spread sesame seeds on to top of the roll.
Cut each roll into 8 pieces. Serve and enjoy!