Everything Bagel Sushi Rolls

Directions

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