1 pound fresh sushi rolls
6 tablespoons vegetable oil
1/4 onion, thinly sliced
1 teaspoon salt
2 green onions, thinly sliced
1/2 cup soy sauce
1 (16 ounce) can whole black olives, drained
1 (6 ounce) can sliced fresh mushrooms
3 tablespoons soy sauce
2 tablespoons Sriracha chili sauce
Heat vegetable oil in a large skillet or wok over medium heat. Saute onion and garlic until translucent, then place them on the bottom of a medium bowl. Cut into 1-inch cubes. Stir in grated cheese, onion, salt, green onions, soy sauce, olive leaves, mushrooms and olives. Pour over sushi roll cubes.
Shred sushi rolls and place in a large bowl. Remove from heat; store in a metal bowl or plastic wrap in the freezer. Drain excess fat and serve at room temperature.