Rinse the short-grain rice under cold water until the water runs clear to remove excess starch.

In a saucepan, combine rinsed rice, water, sugar, vanilla, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.

Remove from heat and let sit covered for 10 minutes. Fluff with a paddle and transfer to a wide dish to cool until manageable but still slightly warm.

Wrap a bamboo sushi rolling mat tightly in plastic wrap to prevent the sweet rice from sticking.

With wet hands, press about 3/4 cup of the cooled sweet rice into a 1/4-inch thick rectangle on the plastic-wrapped mat.

Arrange a line of chopped gummy candies across the lower third of the rice rectangle.

Using the mat, roll the rice tightly over the candy filling, peeling back the mat as you go to avoid rolling the plastic inside. Squeeze gently to shape.

Wipe a sharp knife with a hot, damp cloth and slice the roll into 6-8 even pieces.

Arrange the pieces on a plate, top with additional gummy candies, and generously drizzle the golden syrup over everything until perfectly glossy and wet. Serve immediately.