Washing the sushi rice to get rid of the starchy powder that clings to the grains. I usually rinse it 2 - 3 times or until the water is clear then pop it in the rice cooker.
While the rice is cooking, mix in rice vinegar, sugar, and salt in a bowl then set aside.
On a chopping board or clean flat surface, shred crab stick using a fork then finely chop with a knife.
Transfer chopped crab sticks in a bowl and add in kewpie mayo, regular mayonnaise, and chili sauce.
Mix until well incorporated then stir in sansho pepper. Set aside.
When the rice is cooked, pour the sauce mix and gently stir in with the rice until most of the grain are coated.
Take a baking dish and lay it at the bottom, give it a good press with a spatula in order for the rice to stick together.
Evenly sprinkle the furikake seasoning on top of the rice then spread the crab-mayo mix on top.
Using a spoon, spread the red lumpfish caviar on top of the crab-mayo mix. Then sprinkle some more furikake on top. Bake in a preheated oven at 190°C or 375°F for 8-10 minutes.
Remove from the oven and cut to desired size. Serve on plates with cut seaweed sheets. Bon Appetit!