In a medium saucepan, bring 1 cup of water to a boil. Add the rice, stir, cover, and reduce heat to a simmer for about 40 minutes.

While your rice is cooking, mix the rice vinegar, sugar and salt and a small bowl and combine with rice after it is cooked.

Preheat oven to 300 degrees F. Heat your sushi sheets for 2 minutes on a baking sheet until they are warm and flexible.

Center one sheet or seaweed on a bamboo sushi mat or towel. Wet your hands and spread on a thin layer of rice on the sheet.

Then arrange 1/4 of the cucumber, lox, onions, and cream cheese in a line down the center of the rice. Lift the end of the mat, and roll it over the ingredients, pressing down gently. Roll it forward to complete the roll. Repeat with the other rolls.

To make your mayo, mix 1/2 teaspoon water, 1 teaspoon mustard, 1 egg yolk and about 10 drops of lemon juice. Then very slowly whisk in the olive oil. Season with salt and pepper to taste, chopped capers and more lemon juice.

Cut the rolls into six pieces, garnish with sesame seeds and serve with caper mayo!

Cut each roll into 4 to 6 slices using a wet, sharp knife.