Simple Steps to Cure Salmon for Sushi:
Use Fresh, High-Quality Fish:
Purchase sushi-grade salmon from a reputable source to ensure it’s safe to eat raw.
Freeze the Salmon:
To kill parasites, freeze the salmon at -4°F (-20°C) or lower for at least 7 days before consuming raw.
Prepare the Fish:
After thawing (if frozen), clean and trim the salmon into small pieces or thin slices for sushi.
Remove the skin and any bones carefully.
Cure the Salmon (Optional, for enhanced flavor):
You can marinate or cure the salmon in a mixture of:
Salt and sugar: Mix 1 part salt to 2 parts sugar and rub it onto the fish. This helps draw out moisture and enhances flavor.
Soy sauce, mirin, or rice vinegar: To add additional flavor.
Let the salmon sit in the mixture for 15–30 minutes in the fridge.
Serve Immediately:
Once cured (or if not curing), serve the salmon immediately as sushi, either as nigiri (fish over rice) or as sashimi (just the fish).
