Salmon Sushi

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Title: Salmon Sushi
Yield: 6 Servings
Categories: Japanese, Seafood


2 1/4 Parts vinegar
2 Parts salt

Filet out the he 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). Freeze overnight and then slice thin and serve. I didn't
get the proportions of salt and vinegar but I am assuming that it is very
similar to what I use for pickling fish.

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