Place eggs in small saucepot; add enough water to cover. Heat water to a boil over medium-high heat; immediately remove saucepot from heat, cover and let stand 15 minutes. Drain immediately, then place in small bowl filled with ice and cold water; let stand 10 minutes.
Peel eggs; cut each egg in half lengthwise. Carefully remove yolks; press yolks through fine-mesh strainer. Reserve egg whites for another use.
In medium bowl, toss rice, vinegar and sugar. Makes about 2 ⅔ cups.
Wrap bamboo sushi mat with plastic wrap. Sprinkle prepared sushi mat with ½ teaspoon seasoning; spread about ⅔ cup rice mixture into 7 ½ x 4-inch rectangle over seasoning. Lay 1 piece nori over rice; gently brush top and bottom edges of nori with water. Place ¼ of each cream cheese, salmon and cucumber horizontally down center of nori; starting from long end, use mat to tightly roll nori and rice mixture around fillings. Repeat with to make 3 more rolls. Makes 4 sushi rolls.
Sprinkle rolls with onion, capers, yolks and remaining ½ teaspoon seasoning; cut each roll crosswise into ¾ -inch-thick slices.