First wash the rice under running water until the water runs clear. Then cover with cold water in a bowl and leave to soak for 30 minutes.
Briefly boil the rice in lightly salted water. Then simmer on low heat for about 12-15 minutes with the lid on. If necessary, top up with a little water in between. Then switch off the stove and hold the rice pot at an angle, let it evaporate and fan it over the rice for 5-10 minutes using a fan or paper plate. Then let it rest for another 10 minutes.
Heat the rice vinegar in a saucepan, dissolve the sugar while stirring and add a pinch of salt. Place the rice in a bowl and slowly drizzle the warm vinegar mixture over it. Now loosen the rice carefully with chopsticks and let cool completely.
For the filling, finely chop the garlic and finely dice the salmon. Sauté in a pan with a little sesame oil for 2-3 minutes. Sprinkle with sesame seeds and season with salt and pepper. set aside.
In the meantime, preheat the oven to 180 degrees top/bottom heat. Drizzle the rice with some sesame oil. Grease a casserole dish with sesame oil and spread the sushi rice in it. Lightly press.
Spread the salmon over the rice. Bake the two layers for 5 minutes. Take the mold out of the oven.
Top it all off with soy sauce, sriracha sauce and Kewpie the Japanese mayonnaise.
Now cut the nori sheet into strips. Spread the form from the oven and nori with some sesame seeds (tobiko or furikake) over the sushi bake. Serve with extra sauces such as ponzu and wasabi.
