Make the Sumeshi (vinegared sushi rice) according to my recipe. Alternatively, you can make your own if you already have your go-to recipe of vinegared sushi rice.

While rice is cooking, start preparing the king oyster mushroom “fish.” Trim off the top and the bottom of the mushrooms. Slice them lengthwise into 1/3-inch (8.5 mm) thickness. Then make diagonal slits on both side of each sliced mushrooms. Be sure not to go too deep otherwise it will break apart.

Heat up a frying pan (non-stick surface may be better from preventing sticking) at medium to medium high heat. Add neutral oil and cook the sliced mushrooms. Cook about 3 minutes on each side until golden brown. Try not move them for better coloring. Remove from the heat and Lay them flat in a single layer on a large plate or something similar. While still warm, season with soy sauce and toasted sesame oil. Set aside to marinate until the sushi rice is done.

Once the sushi rice is ready (it should be cooled down to the body temperature), start assembling. Damp your hands and grab a small amount of rice in one hand. Squeeze gently to form a small oval shape. Then use the other hand to place a dap of wasabi and the seasoned king oyster mushroom “fish” on top. Repeat the process

To serve, top it with a few strips of onion, a tiny pinch of Hawaiian salt, a small amount of scallion, and a tiny lime slice along with soy sauce on the side (optional.)