Ingredients
Salmon:
- sushi-grade salmon (1 lb)
- Cure: salt (½ cup)
- sugar (½ cup)
- YUZUCO yuzu kosho (1–2 tbsp)
- Wrap & Serve:
- kombu sheets
- ponzu (to serve)
Instructions
1
Mix equal parts salt and sugar in a bowl, then stir in the yuzu kosho until fully combined
2
Evenly coat the salmon with the cure
3
Rehydrate the kombu sheets and layer them over the fish
4
Wrap tightly in plastic wrap and cure in the refrigerator for 24–48 hours
5
Rinse gently, slice, and garnish with additional yuzu kosho. Serve with ponzu if desired.
