Dish

Kombu Cured Salmon

Umami-packed kombu cured salmon finished with YUZUCO yuzu kosho and ponzu. Simple, elegant, and perfect for slicing and serving.

see recipe below Step by step video
Sliced kombu-cured salmon arranged on an oval metal platter with ponzu sauce and yuzu kosho garnish on a pale background

Ingredients

Salmon

  • 1 lb sushi-grade salmon

Cure

  • 1/2 cup salt
  • 1/2 cup sugar
  • 1–2 tbsp Yuzu Kosho

Wrap & Serve

  • Kombu sheets
  • Ponzu (to serve)

Instructions

Step 1
Mix equal parts salt and sugar in a bowl, then stir in the yuzu kosho until fully combined
Step 2
Evenly coat the salmon with the cure
Step 3
Rehydrate the kombu sheets and layer them over the fish
Step 4
Wrap tightly in plastic wrap and cure in the refrigerator for 24–48 hours
Step 5
Rinse gently, slice, and garnish with additional yuzu kosho. Serve with ponzu if desired.

In this recipe

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