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1
Rinse the rice in several changes of cold water, and then add to a medium saucepan with 3 3/4 cups water and 1 teaspoon salt.
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2
Bring to a boil, and then cover and reduce the heat to low.
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3
Cook, without stirring, until tender, about 15 minutes.
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4
Remove the saucepan from the heat and let stand, covered, 15 minutes more.
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5
Transfer the rice to a baking sheet.
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6
Stir together the vinegar, sugar and 1/2 teaspoon salt.
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7
Drizzle over the rice and fold in with a spatula.
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8
Let the rice cool completely (about 10 minutes in the refrigerator or 30 minutes at room temperature).
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9
Stir together the cream cheese, carrots and scallions.
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10
Place a piece of plastic wrap on the work surface and lightly oil.
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11
Place 1 1/3 cups rice on the plastic wrap and, using wet hands, press into a 7-inch square.
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12
Lay a single layer of salmon over the rice, leaving a 1/2-inch border on the side nearest to you.
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13
Line one-quarter of the vegetable cream cheese along the edge of salmon closest to you.
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14
Using the plastic wrap as an aid, firmly roll the sushi up into a cylinder.
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15
Press the rice together with even pressure to form a roll.
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16
Repeat with the remaining ingredients, making 3 more rolls.
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17
Stir together the onion flakes, sesame seeds, dried garlic and poppy seeds on a baking sheet.
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18
Roll each roll in the seed mixture.
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19
Cut each roll into 8 pieces with a wet knife.
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20
Serve with soy, wasabi and pickled ginger.
