Futomaki with salmon, asparagus and wasabi paste

A method of preparing

1. Rinse the rice thoroughly in a bowl several times, discarding the water after each rinse. Then pour in 320 ml of water, bring to a boil, and cook for another 2 minutes. Reduce the heat to low, cover the pot with aluminum foil and a lid, and simmer for 20 minutes.
2. Heat the vinegar, then dissolve the sugar and salt in it. Once the rice is cooked, place it on a board to steam dry. Pour the marinade over it, stir, and let it cool. Meanwhile, chop the salmon and vegetables.
3. Place a nori sheet on a sushi mat (rough side up). Using wet fingers, place rice on it, leaving about 2 cm of space at the top. Don't press the rice down, just spread it gently. Then, spread the cream cheese about 1 cm from the bottom edge of the sheet. Then, squeeze in some wasabi paste and arrange strips of the toppings: salmon, avocado, asparagus, and carrot.
4. Roll the sushi rolls from the bottom, using the mat. Continue rolling until the mat encloses all the toppings. Press the rolls firmly together with your fingers from the bottom through the mat. Uncover the top and roll them tighter, then press again until the entire roll is wrapped.
5. Cut the sushi in half and into smaller pieces. Serve with additional wasabi, pink ginger, and soy sauce.