Smoked Salmon Sushi Rolls

Heat water and rice in a saucepan over high heat until boiling point is reached. Decrease the heat to a lower medium setting, cover the saucepan with a lid, and let it cook for 20 to 25 minutes or until the rice is fully cooked and water has been completely absorbed. Remove from heat source and let it sit for about 10 minutes to cool down, then add a splash of vinegar.

Place one nori sheet on a flat surface covered with parchment paper, layer half of the cooked rice along its edges and press it firmly to form a compact block. Place half of the salmon, half of the cream cheese, and half of the scallions in the middle section. Roll it up gently but carefully and wrap it tightly with plastic wrap. Repeat this process using the remaining nori, rice, salmon, cream cheese, and scallions. Place these rolls in the refrigerator to chill for at least one hour.

After an hour, take out the sushi rolls from the refrigerator and remove the plastic wrap. Cut each roll into six equal pieces using a sharp knife. Arrange all the cut sushi rolls on a serving platter in a neat and organized manner.