Rinse the sushi rice 3 to 4 times in cold water until the water runs almost clear.
Place the rinsed rice in a saucepan with 360 ml of cold water. Bring to a boil, then immediately reduce the heat to low, cover with a lid, and let cook for 12 minutes.
Turn off the heat and let the rice rest for 10 minutes off the heat, keeping the lid closed.
Pour the sushi rice vinegar and salt over the still-hot rice. Mix gently with a spatula without crushing the grains, and let it cool for a few minutes.
Line a rectangular dish or mold with cling film. Place the smoked salmon slices at the bottom, overlapping them slightly.
Add a first layer of rice over the salmon and pack it down well. Place one nori sheet on top.
Spread the cream cheese evenly over the nori sheet, then add thin slices of cucumber and avocado.
Place a second nori sheet over the vegetables, add another layer of rice, and pack it well. Finish with the third and final nori sheet on top.
Fold the cling film over to close it and press firmly to compact everything. Place in the refrigerator for 45 minutes to 1 hour so the layers hold together perfectly.
Carefully turn the sushi block out onto a cutting board, remove the cling film, and slice into bite-sized pieces. Sprinkle with sesame seeds and serve with soy sauce.
Cook it hands-free.
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