Sushi "Mosaic"

Rinse the rice in several waters until the water is clear.
Pour the rice into boiling water and cook with the lid closed for 17 minutes. Then leave it under the lid for another 15 minutes.
Add rice vinegar and mix gently.
Cut 1 \3 parts from one sheet of nori. Lay out a larger piece of nori with the shiny side down and put 4 tablespoons of rice thinly with wet hands.
Put the washed cucumber on top and use a makisu (bamboo mat) to twist the roll.
In the second sheet of nori, cut off 1 \ 4 sheets. Put 3 tablespoons of rice mixed with 5 tablespoons of caviar on a larger piece. On top - our roll with cucumber. Twist it.
With a sharp knife, cut the formed thick roll in half lengthwise.
And then turn each part with a slice down and cut again lengthwise.
On a whole sheet of nori, laid out with the shiny side down, lay out 2 strips of thick roll with their backs inside.
Put cream cheese in the formed void between the rolls and with some bump in the middle.
Put 2 other strips on top with their backs inside.
Using makisu to lift the nori, forming a square roll. Let stand for 1-2 minutes so that the roll is well fixed and cut the roll into 6-8 pieces with a sharp knife dipped in water.Serve with soy sauce and pickled ginger.