Wash the rice in a pot of water. Next, pour out the water. Add fresh water to the pot so that there are two parts water to one part rice. Cook the rice at a low heat for six to eight minutes. The rice should soak up all the water.
Transfer the rice to a bowl. Stir the rice vinegar, sugar, and salt together in a separate bowl. Microwave the vinegar mix at 800 W for 40 seconds. This will allow the rice to absorb the vinegar mix more efficiently. Finish by stirring in the sesame seeds.
Cover an ice cube tray with food wrap. Fill each mold with either a strip of salmon, a slither of avocado, or a shrimp. Each strip of salmon then gets a teaspoon of cream cheese, while the shrimp are garnished with a teaspoon of mayonnaise. Use a potato peeler to create the slithers of avocado.
Fill the molds with the rice and place in the fridge for 30 minutes. Carefully turn the sushi out of the mold and onto a plate for serving.
