Heat the water over high heat and add the rice when it boils. Cook for 5 minutes and then at least 10 minutes more. Finally, let stand for 20 minutes without uncovering at any time. Allow to cool.
Heat the vinegar with the sugar and salt. Add the vinegar mixture and the ssamo to the rice, stirring and aerating it continuously.
Place the nori seaweed on a sushi mat and spread the rice, salmon, avocado and Quescrem cream cheese with Garlic and Fine Herbs over the seaweed.
Serve diced and accompanied with soy sauce.