Salmon Sushi Cure

quick salt-sugar cure for salmon

Makes 250 g cured salmon · 289 kcal per serving

Ingredients

• 250 g Salmon
• 25 g Salt
• 15 g White Sugar

Method

1. 1. Mix the salt and sugar.
2. 2. Pat the salmon dry and coat it evenly in the cure.
3. 3. Refrigerate 20–45 min (less for thin cuts, more for a thick block).
4. 4. Rinse thoroughly, pat very dry, and slice.
5. 5. Eat the same day.
6. Optional: press a sheet of kombu against the fish while curing, or finish with citrus zest.

Notes

Safety: curing does not kill parasites. Use farmed salmon, or freeze wild at -20°C for 7 days (or -35°C for 15 h) before eating raw. Nutrition counts the whole cure; most is rinsed off before eating, so the actual sodium is far lower than listed.