Salmon Sashimi

I got this recipe from the internet (thanks Jet Tila!) during the Corona lockdowns, and I was craving sushi. This is a great protein base for a poke bowl, or salad. I like it sliced thin, with a little wasabi and soy sauce.

  • PREP
    1 Hour, 30 Minutes
  • COOK
    48 Hours
  • TOTAL
    2 Days, 1 Hour, 30 Minutes

Ingredients

  • Salmon

  • 1 large Salmon filet

  • 1 bottle unseasoned rice vinegar

  • Ice

  • Sauce

  • 2 tablespoons mayonnaise

  • 2 teaspoons soy sauce

  • 1 tablespoon Sriracha

  • 2 teaspoons sesame oil

Categories

Instructions

  1. Pat salmon dry, and salt both sides
  2. Rest in fridge for 30 minutes
  3. In a pan deep enough to submerge to fish, add ice and rice vinegar
  4. Pat fish dry and submerge in rice vinegar ice bath
  5. Rest ice bath in fridge 1 hour
  6. Pat fish dry and wrap tightly in cling wrap
  7. Freeze for 48 hours.
  8. Allow to thaw in fridge.
  9. Slice cured outside off and discard
  10. Slice remaining fish into desired serving size
  11. For the sauce, combine all ingredients in a bowl and whisk together

Categories