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Salmon Sushi
Japanese Recipe!
1/2 lb. fresh salmon
2 1/4 parts vinegar
2 parts salt

 

1. Filet out the middle portion from back to front. Marinate for one day in a mixture of salt and 5% vinegar until the surface of the fish is 'cooked' (like seviche).

2. Freeze overnight and then slice thin. Serve with Japanese rice.

Preparation Time: Serves: 3
Recipe Origin: Japan
Submitted by:
Baovan Truong
Washington
United States
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