For the carrots, combine mayo, seasame oil, soy sauce, liquid smoke and sriracha in a small dish. Mix until smooth, then stir in carrots until coated. Marinate in the fridge for 1-8 hours.

Cook rice according to package instructions. Once cooked, fluff with a fork and mix in rice wine vinegar and sugar. Let cool until it’s not too hot to touch.

To assemble the sushiritto, line up two nori sheets on a bamboo mat or parchment paper. Cover nori sheets with a thin layer of rice, leaving one centimeter lengthwise open. Add half of the carrot mixture to each sheet, about one inch from the bottom on the side closest to you, then add cucumbers, avocado, and cream cheese. Roll then cut in half. Enjoy!