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Salmon Sushi
Japanese Recipe! |
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1/2 lb. fresh salmon
2 1/4 parts vinegar
2 parts salt
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1. Filet out the middle portion from back to front. Marinate for one day in a mixture of salt and 5% vinegar until the surface of the fish is 'cooked' (like seviche).
2. Freeze overnight and then slice thin. Serve with Japanese rice.
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Preparation Time: |
Serves: 3 |
| Recipe Origin: Japan |
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Submitted by: |
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Baovan Truong
Washington
United States |
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| This recipe has been viewed 13520 times. |
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