Put the soaked sushi rice in a rice cooker with some water, let the rice cook. Add the sushi seasoning to the cooked rice and mix well. Cut the nori seaweed into half and then place one half on the sushi mat. Spread the cooked sushi rice evenly on the one half of the nori seaweed. Flip and then add the line up the cucumber, cream cheese and avocado, all chopped lengthwise. Hold the filling and then fold with the help of three fingers and press. Repeat this thrice and finally seal it on the third roll. Cut the sushi into cubes and dip one side either in white and black sesame seeds. Place the cubes on a tray. Add very little water to the wasabi powder and make a paste. Roll the paste and shape it like a leaf. Arrange it on the plate with the pickled ginger. Drizzle with Japanese mayonnaise and serve with soy sauce.