Prepare Plastic Wrap: Lay a piece of plastic wrap on a clean, flat surface, ensuring it is large enough to hold the rolled salmon. Sprinkle sesame seeds evenly across the plastic wrap.

Assemble Salmon: Carefully lay the smoked salmon slices on the plastic wrap, overlapping them slightly to form a rectangle about 10 x 6 inches.

Spread Cream Cheese: Spread a generous layer of whipped cream cheese evenly across the salmon, leaving about half an inch at the edges.

Add Fillings: Sprinkle the minced chives and lemon zest over the cream cheese, then add slices of avocado and cucumber.

Roll: Using the plastic wrap as a guide, gently but tightly roll the salmon over the fillings.

Chill: Wrap the rolled log tightly in plastic wrap and place in the freezer for about 10 minutes.

Slice and Serve: Unwrap the roll and slice into 12 equal pieces, then arrange on a serving platter.