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

Prepare the Fillings

Slice the avocado thinly and set aside. Have the cold smoked sockeye salmon, spinach, and cream cheese ready.

Assemble the Sushi Roll

On a bamboo sushi mat, place a nori sheet shiny side down. Spread a thin layer of sushi rice over the nori, leaving about an inch at the top. Layer spinach, avocado, cream cheese, and smoked salmon across the center of the rice.

Roll the Sushi

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge of the nori with a little water.

Slice the Roll

Using a sharp knife, slice the roll into bite-sized pieces.

Honey Dill Dressing Preparation

Make the Dressing

In a small bowl, whisk together honey, dill weed, olive oil, lemon juice, salt, and pepper until fully combined.

Serving

Serve

Drizzle the honey dill dressing over the sliced sushi rolls and enjoy!