Berry soy sauce:
Rinse the rice to remove all the starch and cook with 10 fl oz (1 1/4 cups) of water. When the water starts boiling, lower the heat to minimum and simmer for 20 more minutes, without removing the lid at any time. Allow to rest for 15 minutes.
Transfer the rice to a plastic container and add the vinegar, sugar and salt. Set aside.
Boil the berries, soy sauce, ginger and sugar in a pot. Once the sugar has dissolved, remove from the heat and set aside.
Put a sheet of nori seaweed on a rolling mat with plastic wrap and, with wet hands, cover the entire surface of the seaweed with a thin layer of rice (do not use too much so the roll is not too thick).
Cut the salmon and cream cheese into sticks.
Flip the nori and put the salmon sticks, cream cheese, and chives on the side without rice.
Using the rolling mat, make a tight roll and dredge in flour, then dip in egg wash, and finally dredge in panko.
Fry the roll in hot oil, on all its sides.
With a wet knife, cut the roll into 8 pieces (wash and wet for each cut).
Serve with berry soy sauce.