Salmon sushi
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Recipe by: annelise
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Main Ingredients:
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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,
about 3 parts fish to 2.2 parts vinegar and .2 parts salt. It was
yummy.
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