Lay a sheet of plastic wrap on a clean surface and sprinkle everything bagel seasoning over it. Arrange the smoked salmon slices on top, overlapping slightly.

In a bowl, combine whipped cream cheese, scallions, and lemon zest. Mix until smooth and spread on the salmon.

Place avocado strips and cucumber matchsticks along the bottom edge of the salmon, leaving space at the edges.

Using the plastic wrap, roll up the salmon tightly, securing the filling inside. Twist the ends to hold shape.

Refrigerate for 10-15 minutes, then slice into 1 inch thick pieces and serve with jalapeño and soy sauce.