Rinse the sushi rice under cold water until it runs clear. Combine with water and cook according to the rice cooker instructions.

In a bowl, whisk rice vinegar, sugar, and salt, then mix into the warm rice.

Preheat oven to 375°F (190°C). Spray a muffin tin and press wonton wrappers into the cups. Bake for 8-10 minutes until crisp.

Mix sushi-grade fish, avocado, cucumber, and cream cheese in a bowl. Adjust seasoning with salt and pepper.

Spoon sushi rice into each wonton cup, then top with the fish and avocado mixture.

Drizzle with soy sauce and garnish with pickled ginger, sesame seeds, and green onions. Serve immediately.