Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 lb. fresh salmon
- 2 1/4 parts vinegar
- 2 parts salt
- =
Directions
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'.
Freeze overnight and then slice as thin as possible.
Serve with Japanese rice prepared on the same way as in previous recipe and form the sushi on the way described above.
Don't forget to put you knife in water from time to time in order to prevent rice stickying to your knife when you slice them.
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Category:Japanese Recipes
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Category:Japanese Appetizers
Category:Sushi Recipes
Category:Salmon Recipes