A Sauvignon Blanc stored in oak barrels is a prime choice. The acidity is mild and doesn't conflict with the sharpness of the dish and the wood tones complement the smoky profile of the salmon.
Peel cucumber, and cut crosswise into thin ring-shaped slices.
In a saucepan, bring rice, and water to a boil. Reduce heat to low and cook for approx. 12 - 15 min.
Using a hand blender, puree avocado, cream cheese, lime juice, and wasabi. Season to taste with salt and pepper.
In a large bowl, season rice with salt, pepper, and sushi vinegar. Stir well to combine.
Place one nori sheet on cutting board. Layer with rice, avocado cream, salmon, cucumber, more salmon, avocado cream, and rice. Place another nori sheet on top. Lightly press down to ensure that all of the ingredients stay in place. Cut into triangle-shaped sandwiches. Enjoy as a snack or light meal!