Slice the carrot and cucumber into thin, even-length sticks.
Cut the salmon and avocado into small pieces, about 20 pieces each.
Place a row of seaweed sheets on a cutting board.
Wet your hands with cold water, then dampen the short edge of each seaweed sheet.
Place a piece of each ingredient on the seaweed sheet: salmon (for either inside the roll or as a topping), cucumber, cream cheese, avocado, imitation crab and carrot.
Repeat this step to cover the length of the seaweed sheet.
Roll up the seaweed sheet tightly, pressing the edge to seal.
Slice into bite-sized pieces, then top with scallions and extra smoked salmon if desired.
Serve with dipping sauce
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