Preheat the oven to 450 degrees F. Toss the mushrooms with some oil and salt and spread them out on two baking sheets. Roast until slightly shriveled but still tender, 15 to 17 minutes. Sprinkle with crumbled nori.
Add the rice to a pot; cover with water by 1/4 inch. Bring to a boil and cook uncovered until small holes appear on the surface of the rice. Reduce the heat to a simmer, cover the pot and steam for another 12 to 15 minutes, until the rice is fluffy and all the water is evaporated.
While the rice is cooking, saute the lap cheong in a skillet until the fat is rendered, about 4 minutes. Mix the sausage into the cooked rice.
Heat 1 tablespoon canola oil in a wok. Add the garlic and ginger and saute until aromatic, about 2 minutes. Add the shrimp and saute briefly just to brown the shells, another minute or two. Add the ketchup, oyster sauce, Worcestershire, tamari and black pepper. Cook until the sauce is reduced and the shrimp are cooked through, about 3 minutes more.
To serve: Arrange the shrimp, rice and mushrooms separately on each plate.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.