Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, let it cool slightly and season with rice vinegar.

Prepare the Fillings

Dice the fresh tuna and salmon. Slice the avocado and julienne the cucumber.

Assemble the Roll

Lay a sheet of nori on a bamboo sushi mat. Wet your hands and spread about 1/4 cup of sushi rice evenly over the nori, leaving a small edge at the top. Place a line of diced tuna, salmon, avocado, cucumber, and a dollop of cream cheese along the bottom edge of the rice.

Roll it Up

Using the mat, carefully roll the nori away from you, tucking in the filling as you go. Roll tightly to form a cylinder and seal the edge with a little water.

Slice and Serve

Using a sharp knife, slice the roll into 8 pieces. Sprinkle with sesame seeds and serve with soy sauce, spicy mayo, and wasabi on the side.