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

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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