The middle example is the Philadelphia roll.


I've never seen cream cheese used in any of the higher end sushi restaurants I've been to, but in the cheaper places (and in the food areas of department stores), American styles of sushi often feature, so you do occasionally see a Philadelphia roll in Japan. My take on it is that these alternative sushi styles "age" quite well, in other words, they make good takeouts and packed lunches as the taste and "mouthfeel" doesn't deteriorate terribly for a few hours after being made.

For this and many other practical reasons, cream cheese is a popular addition in home made sushi that is made for informal gatherings and bento boxes, particularly those for children's lunches.
Here's a list of Japanese recipes for sushi featuring cream cheese:
http://cookpad.com/search/クリームチーズ%20巻き寿司
- I'll bet frankfurters and cream cheese is a double no no for many people.

I know there are adults who cherish the experience of great sushi made by a great itamae (goodness knows I'm one of them), but sushi can also be fantastic finger food for kids.