How to cure Salmon for Sushi and Sashimi
Updated: Mar 29
Many people have asked us how to prepare salmon for sushi, so we decided to put the step by step instructions. 1. Buy Salmon from a reputable local supermarket We use Ora King Salmon is farm-raised in New Zealand and is rated as sustainable by Seafood Watch Guide. Monterey Fish Market in Berkeley carries this salmon, so go and purchase them.
2. Freeze salmon at least 72 hours in your freezer This will kill any practices that come with raw salmon 3. Thaw in your fridge Slower, the better the flavor 4. Make the "Cure" mix Mix sugar (we use cane sugar) and Sea Salt (3:1 ratio) 5. Sheet Pan, Salmon, Cover with cure mix
6. Add Lemon Zest
7. Let is sit for one hour to 1.5hour Water will start to come out and the color will change from orange to brighter/vibrant red-orange.
8. Wash in water. Dry. Cut
Optional 9. Hickory Smoke using a smoke gun We use a small garbage bag or Ziploc bag to smoke, then let it sit in the fridge until we serve.