Ingredients
Method
- Start off by patting dry your salmon fillets with a paper towel.
- Place the salmon pieces onto a tray lined with baking paper, and sprinkle some salt over it. Flip the fillets on the other side and do the same. Let the salmon rest in the fridge for 1 hour.
- After 1hour, take the salmon fillets out of the fridge place them in a container. This container should be large enough so that all the salmon fillets fit snugly, and not overlap each other. You may also use a deep tray or casserole dish.
- Place some ice cubes on the salmon fillets. Then, fill your container with rice wine vinegar and water until the salmon fillets are just submerged. The ratio between the rice wine vinegar and water should be approximately 3:1. Chill in the fridge for 1 hour.
- After 1hour, take the salmon fillets out of the container. Lay them on some paper towels and pat them dry. Once they are dry, cling wrap the individual salmon fillets and place it in the freezer immediately.
- Keep the salmon fillets in the freezer for at least 48 hours before taking it out to eat.
- Keep the salmon fillets in the freezer for at least 48 hours before taking it out to eat. To prepare the salmon for eating, simply defrost the salmon by taking it out from the freezer and placing it into the fridge. After a few hours, your salmon should be defrosted. To prepare the cured salmon for your sushi, sashimi, or poke, simply unwrap the plastic wrap and place it on a clean cutting board. Using a clean and sharp knife, gently trim around the fillet of salmon (I like to start with the skin side first). Basically, you need to remove the parts of the salmon fillet that has been exposed to salt and rice wine vinegar mixture.
Notes
Disclaimer: Use the proportions I used as an estimate. The amount of ingredients will depend on how big your salmon fillets are, and what container you are curing your salmon in.
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