Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker or saucepan. Cook according to instructions, approximately 18-20 minutes until tender.

In a bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over the cooked rice and gently fold it in.

Preheat oven to 375°F (190°C). Spray a muffin tin with cooking spray, place wonton wrappers in muffin cups and bake for 8-10 minutes until crisp.

In a mixing bowl, combine diced fish, avocado, cucumber, and cream cheese. Season with salt and pepper.

Fill each wonton cup with sushi rice, top with the fish and vegetable mixture, and drizzle with soy sauce.

Garnish each cup with pickled ginger, sesame seeds, and chopped green onions. Serve immediately.