Start by rinsing 400g of sushi rice under cold water until the water runs clear. Cook the rice in a rice cooker or pot according to the package instructions. Once done, let it cool slightly.
In a mixing bowl, combine 2 tablespoons of vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Mix until the sugar dissolves. Gently fold this mixture into the warm sushi rice, ensuring that the rice is evenly seasoned.
While the rice cools, slice your vegetables. Cut 1 cucumber into thin strips, julienne 30g of carrots, and slice 1/4 of a bell pepper into thin strips.
Place a sheet of nori on your sushi mat, shiny side down. With wet hands, spread a thin layer of the seasoned sushi rice over the nori, leaving about an inch at the top edge.
Lay down a few strips of smoked salmon, followed by the cucumber, bell pepper, carrots, and dollops of cream cheese. Be careful not to overfill.
Using the sushi mat, start rolling the kimbap away from you, applying gentle pressure to keep it tight. Roll until you reach the edge of the nori. Use a bit of water to seal the edge.
With a sharp knife, slice the rolled kimbap into bite-sized pieces, moistening the knife with water between cuts to prevent sticking. Arrange on a platter and enjoy!
