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Makes one 9-inch square pan; serves 4 to 6 1x
In a small bowl, combine the mushrooms and warm water to cover. Let soak until soft, 10 to 15 minutes. Drain and squeeze out excess water. Cut off and discard any stems. Finely chop the caps and set aside.
In a small saucepan, combine the vinegar, sugar, mirin, and salt. Heat over medium-high heat, stirring until the salt is dissolved, then let cool slightly. In a bowl, pour the warm vinegar mixture over the rice evenly, using the back of a rice paddle or spatula to deflect the stream and spread it out. Mix thoroughly. Spread the rice evenly onto the bottom of a 9 x 9-inch baking pan (the rice should be about 3/4 inch deep), gently but firmly using a paddle or spatula to compact the rice.
Adjust an oven rack to 6 inches from the broiler element and preheat the broiler.
Rinse out the rice bowl and use it to stir together the salmon, mayo, onion, shoyu, sambal, sweet chili sauce, oyster sauce, sesame oil, the rehydrated mushrooms, and masago until thoroughly combined. Spread the mixture evenly onto the rice, gently but firmly pressing down with a paddle or spatula. Broil until the top is lightly browned, 6 to 8 minutes. Remove the pan and let it cool slightly.
Top with the scallions and sliced avocado. Drizzle with sweet soy glaze. Cut the sushi into small squares and serve with dried sheets of nori on the side, for wrapping.
– Reprinted with permission from Cook Real Hawai’i by Sheldon Simeon and Garrett Snyder, copyright © 2021. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.