(Prep Time: 45 minutes)
Prepare the Wasabi Cream Cheese: In a small bowl, beat the softened cream cheese and wasabi paste together until smooth and well combined.
Adjust the wasabi to your preferred level of heat.
Assemble the Base: Lay a large sheet of waxed paper on your work surface.
Arrange the smoked salmon slices on top, overlapping them slightly to form a solid rectangle.
Spread the Filling: Gently spread the wasabi cream cheese mixture in an even layer over the smoked salmon, leaving a small border along one of the long edges.
Add the Veggies: Arrange the cucumber matchsticks and avocado slices in a tight line along the long edge closest to you, on top of the cream cheese.
Roll and Garnish: Using the waxed paper to help you, tightly roll the salmon up from the vegetable end, creating a firm log.
Sprinkle the toasted sesame seeds over the outside of the roll, pressing gently so they adhere.
Slice and Serve: Using a very sharp knife, carefully slice the roll into 1-inch thick pinwheels.
Serve immediately with soy sauce and pickled ginger for dipping.
Pat the cucumber matchsticks dry with a paper towel before adding them to the roll to prevent it from becoming watery.
Don't be shy with the overlap when laying out your salmon. This creates a stronger wrapper and prevents the roll from falling apart when you slice it.
