Fish for Sushi/Sashimi
Any relatively firm-fleshed fish can be cured with salt &amp; 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.