[an error occurred while processing this directive]Salmon
Sushi
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Title:
Salmon Sushi
Yield:
6 Servings
Categories:
Japanese,
Seafood
Ingredients:
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini