Pan Sushi Dynamite | TASTE

Ingredients

• 10 dried shiitake mushrooms
• ⅓ c rice vinegar
• ¼ c sugar
• 2 tbsp mirin
• 1 tsp Diamond Crystal (or ½ teaspoon Morton) kosher salt
• 4 c cooked white rice, warm
• 1 lb fresh salmon, diced, or 3 (5-ounce) cans salmon, drained and broken in flakes
• 1 c mayonnaise
• ½ md sweet onion, finely chopped
• 2 tbsp shoyu (soy sauce)
• 1 tbsp sambal oelek
• 1 tbsp Thai sweet chili sauce
• 1 tbsp oyster sauce
• 1 tsp toasted sesame oil
• ½ c masago (capelin fish roe)
• 3 scallions, thinly sliced
• 2 md avocados, thinly sliced
• ¼ c Sweet Soy Glaze (recipe follows)
• 1 (1-ounce) package dried nori sheets, for serving (cut into 4-inch squares, if necessary)
• ¼ c shoyu (soy sauce)
• 2 tsp cornstarch