Smoked Salmon Cucumber Avocado Rolls

1. Place a piece of plastic wrap around 18 inches long on your counter, the plastic wrap will help you roll up the salmon. Layer the smoked salmon on top of the plastic, overlapping the pieces to make a 12×16 inch rectangle.
2. Carefully spread the cream cheese over the bottom half of the salmon, this can be tricky so take your time.
3. Lay the California avocado slices down the center of the salmon, sprinkle the California avocado with lemon juice, and top with the cucumber strips, and sprinkle the remaining chives over the top.
4. Using the plastic to help you, start rolling the salmon up tightly from the bottom, ticking the edge of the roll to make sure it’s fully enclosed, like if you were rolling a nori roll. Keep rolling until you form into a firm cylinder.
5. Sprinkle the everything seasoning over the entire outside of the roll. Roll back up in plastic wrap and place in the freezer or refrigerator for 20 minutes.
6. Using a sharp knife dipped in water, slice into 12 pieces and place on the cucumber rounds on a platter.
7. Garnish with extra chives and an extra sprinkling of everything seasoning.

Serving Suggestion: Family dinner appetizer or a party platter with wasabi and ginger.

Beverage Pairing: Sake, your favorite beer or sparking water.