Put the rice in a large strainer and wash with water until the water runs clear. Repeat 1-2 times if necessary.
Put the rice with 1 cup of water and cover the pot over high heat until it boils. Let it boil for 2 minutes and lower the heat until the water is absorbed and the rice is soft (about 15 minutes).
Remove the rice from the heat and let it rest uncovered for another 5 minutes.
In another pot, bring the sugar and rice vinegar to a boil over medium heat until the sugar dissolves.
Put the rice on an extended cookie sheet and flatten the surface.
Cover the rice with the vinegar and sugar and stir with a wooden spoon so that everything is covered.
Cover the rice with a damp kitchen towel and allow it to cool completely.
Cut the salmon into 20 squares.
Cut the egapack into 20 squares (big enough to wrap the rice balls). (See photo of how they are wrapped)
Put a small square of salmon on each plastic wrap, then a little cream cheese (it can be prepared with lemon) and then a large spoonful of rice. Wrap (roll the egapack) and let it form a ball.
Repeat the previous step with all the salmon and store refrigerated until ready to serve.
Remove the salmon balls from the plastic and arrange on a platter. Serve with a prepared soy sauce or ponzu.
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