Combine the vinegar, sugar, and salt and mix until dissolved.
Pour the mixture from Step 1 over warm rice. Mix in the julienned shiso leaf.
Roll up the sushi rice from Step 2 like a ball. Slice each salmon piece into thirds, and place on top of the sushi rice balls.
Divide 1 piece of cream cheese into 12 pieces, and place on top of the salmon. Top with shiso sprigs to finish.
Story Behind this Recipe
My children don't really like sour food, but if I make these sushi, they gobble them up. Plus, this kind of vinegar is really mild on your tongue I always make tons of these sushi rolls, but I'm always surprised to hear my kids say: "We want seconds!"
If you wet your hands with vinegar or water when shaping the sushi rice, it won't stick to your fingers. You can also use different leafy vegetables, sansho leaves or herbs for the topping. When using regular vinegar, please try these approximate measurements: 2 tablespoons vinegar, 2 tablespoons sugar, and 1 teaspoon salt Please adjust the amount of sugar and salt to your tastes.