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I finally learned how to make Sushi at home. Here is a link to a recipe that shows how to prepare store bought salmon. I tried it and it works beautifully. The chef's speaking and tone are annoying, but the recipe works.
I soaked my salmon for 5 minutes and my tuna for 3 minutes. Blot it dry and you are good to go. My question is, based on the attached video, what other fish or seafood can I do this with? Snapper, scallops, etc?
Any relatively firm-fleshed fish can be cured with salt & sugar, including by the speed method Chef John describes. This would include "snapper" (usually actually rockfish in the USA), swordfish, mahi-mahi, striped bass, or halibut. It would not include sole, flounder, trout, or perch, all of which are too delicate to slice small or brine. Cod could theoretically be handled this way, but I don't think you'd appreciate the result; there's a reason you never see cod sushi on a menu.
However, fish other than salmon doesn't really need to be brined at all to be used in sushi. Salmon is generally brined because it can otherwise carry parasites that infect humans and can survive freezing. Most ocean-going fish do not. So you could just slice, rice, and eat.
