Wash the rice well with cold water many times until the water is clear enough to remove all the excess rice starch. Proceed by adding the washed rice with the water in the rice maker and cook according to the instructions.
Spread the cooked rice in a plate or a large bowl to cool slightly, but not completely, then mix in the sushi vinegar or the mix of rice vinegar and sugar. Leave them aside and start preparing the sushi rolls.
Assemble the sushi rolls: Start making your sushi rolls by Spreading your rolling mat with a plastic wrap on top to easily clean up after.
Spread only ½ of the nori sheet on the mat with the shiny surface facing the mat.
On the nori sheet, put ¾ cup of the cooked rice. Wet your fingertips with tezu water before you start rolling the sheet.
Flip the Nori sheet so that the rice layer is facing the rolling mat.
Put the fillings made of (folded smoked salmon, 1/2 – inch each, cucumber, cream cheese) on the nori sheets.
With your thumbs beneath the rolling mat, lift the edge above the fillings and start rolling it away from you, all while gently yet firmly pressing on the roll.
Sprinkle the sesame seeds on top after removing the rolling mat.
Cut the roll into bite-sized pieces (about 8 pieces). Dish up and enjoy!