Sushi-Grade Salmon
Directions
- 1Pat the salmon dry with a paper towel.
- 2Add a teaspoon of salt and massage it in.
- 3After 20 minutes, rinse the salmon under running water.
- 4Pat it dry again.
- 5Store it in a freezer bag.
- 6Freeze for at least seven days to a month.
- 7Defrost in the refrigerator the night before eating.
- 8Pat dry with a paper towel.
- 9Slice thinly.
Ingredients
- 1 piece fresh farm salmon
- 1 teaspoon salt
Equipment
paper towelknifefreezer bagrefrigerator