Cut cream cheese into 4 equal pieces. Slice salmon thinly. In a bowl, mix soy sauce and shiso leaves, cover with cling wrap, and let sit for 5 minutes.

In another bowl, mix vinegar, sugar, and salt to prepare sushi vinegar.

Combine warm rice with sushi vinegar in a separate bowl, mixing gently. Add sesame seeds and mix further to create seasoned sushi rice.

Place 1/8 portion of sushi rice and one piece of cream cheese on a piece of cling wrap. Shape into a ball. Repeat to make 8 sushi balls.