Put the rice & the water in a saucepan. Bring to a boil. Simmer for 10 minutes. Then turn the flame off & keep the lid on for 15 minutes.
In a bowl, mix the rice vinegar, sugar & salt together.
When the rice is done, pour the vinegar mixture with it & stir well. Let the rice cool.
When the rice has cooled down, begin to assemble the wraps.
All the wraps will have the same basic layer of seaweed wrap & then on top of it a layer of sticky rice. It's important u leave one edge of the wrap clear with no rice, so you can wrap it better.
Roll 1
On top of the rice in one thin row layer the cream cheese.
Then layer the smoke salmon on top of it.
Put the avocado slices & the spring onions on top.
Roll it tightly & try to seal the edge without rice with some drops of water.
Roll 2
Spread a bit of mayo wasabi.
Layer the yellow bell pepper & crab sticks on top in a thin row on one side of the wrap.
Sprinkle some sesame seeds on top & roll it tightly.
Seal it with some drops of water.
Roll 2
Spread some mayo wasabi on top of the rice.
Layer the smoked salmon & yellow bell pepper on one side of the wrap in a thin row.
Roll tightly & seal the edge that doesn't have rice on it with some drops of water.
Roll 4
Place some of the cream cheese, avocado, spring onions, yellow bell pepper & crab sticks on one side of the wrap in a thin row.
Sprinkle with some chilli powder.
Roll the wrap tightly & seal the edge with some drops of water.
Cut all the rolls in thick slices & serve with some soya sauce on the side.