Smoked salmon rolls topped with poppy seeds and sesame seeds

Ingredients:

• 2 cups sushi rice
• 3 tbsp. l. rice vinegar
• 1 tbsp. sugar
• 110 g of cream cheese
• 2 carrots, finely chopped
• 2 green onions, finely chopped
• Vegetable oil for greasing
• 350 g thin slices of smoked salmon
• 1/4 cup dried onion flakes
• 1/4 cup sesame seeds
• 2 tablespoons dried garlic flakes
• 2 tablespoons poppy seeds
• Soy sauce, pickled ginger and wasabi, for serving

Preparation:

1. Rinse the rice several times with cold water, then place it in a medium saucepan and cover with 3 3/4 cups of water, adding 1 tablespoon of salt. Bring to a boil, cover, and reduce heat to low. Cook, undisturbed, until tender, about 15 minutes. Remove the saucepan from the heat and let the rice sit, covered, for another 15 minutes. Transfer the rice to a baking sheet. Combine the vinegar, sugar, and 0.5 teaspoon of salt in a cup. Pour the vinegar over the rice and stir with a spatula. Let the rice cool completely (about 10 minutes in the refrigerator or 30 minutes at room temperature).
2. Combine the cream cheese, carrots, and green onions. Place a piece of plastic wrap on a work surface and lightly grease with vegetable oil. Spread 1 1/3 cups of rice on the wrap and, using damp hands, form it into a 7-inch (18-cm) square. Place a single layer of salmon slices on top of the rice, leaving a 1/4-inch (0.5-cm) border from the edge closest to you. Place a quarter of the cream cheese along the edge closest to you. Using the wrap as a guide, roll the roll tightly. Press the rice together, applying even pressure to shape the roll. Repeat with the remaining ingredients to make 3 more rolls.
3. Combine onion flakes, sesame seeds, dried garlic, and poppy seeds on a baking sheet. Roll each roll in the crumble topping. Cut each roll into 8 pieces with a wet knife. Serve with soy sauce, wasabi, and pickled ginger.