Cook the salmon pieces on a grill, take off the skin and bones and flake the salmon. (You can use flaked salmon in a jar instead.)
Put the ○ ingredients (vinegar, oil, salt, black pepper, sugar) in a bowl and mix well. (You can use French dressing instead, in which case it tastes better if you add some extra black pepper.)
Add the dressing to the rice while it's still hot, and mix well while cooling with a fan as if you're making sushi rice.
Add the flaked salmon from Step 1 to the mixed rice from Step 3 and mix well, then plate. (Adjust the amount of salt depending on how salty the salmon is.)
Top with shredded nori seaweed and salmon caviar and it's done!
I made the rice mixture into onigiri (rice balls). Since it has vinegar in it, sushi rolls might be even better.