For the dressing: Peel and chop the garlic and ginger. Put all dressing ingredients in a small blender and puree briefly. Season to taste.
Put the salmon in the freezer for 30 minutes so that the skin can be removed more easily. Then peel off the skin and cut into pieces. Brown the fish in a pan or contact grill.
Cook the sushi rice according to the package instructions.
Wash and chop the rest of the vegetables.
Spread all ingredients on two plates and garnish with some black sesame seeds.