Cured Salmon, Gravlax, Decorated Sushi from The Sushi Experience by Hiroko Shimbo

Name: Cured Salmon, Gravlax, Decorated Sushi from The Sushi Experience by Hiroko Shimbo
Ingredients: ¼ cup white wine or sake (rice wine); 2 ounces radicchio, cut into julienne strips, or other salad greens (about 1 cup); 2 ounces chive sprouts or other seed sprouts (about 1½ cups); 8 cherry tomatoes, cut into thin slices; Ponzu sauce; 6 cups (lightly packed) prepared sushi rice for small bowls or 8 cups (lightly packed) prepared sushi rice for large bowls; 1 pound absolutely fresh Norwegian or Scottish Atlantic farmed salmon fillet for gravlax preparation, skin attached; 1 tablespoon sea salt; 2 tablespoons sugar; ¼ cup plus 2 tablespoons white wine vinegar; 2 tablespoons olive oil; ⅓ cup gari (sweet pickled ginger), chopped fine

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Homemade gravlax (salt-and-sugar-cured salmon) makes an ideal chirashi-zushi topping. It is important to purchase absolutely fresh salmon that is also free of parasites. Go to a trusted fishmonger ...

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Ingredients

¼ cup white wine or sake (rice wine)
2 ounces radicchio, cut into julienne strips, or other salad greens (about 1 cup)
2 ounces chive sprouts or other seed sprouts (about 1½ cups)
8 cherry tomatoes, cut into thin slices
Ponzu sauce
6 cups (lightly packed) prepared sushi rice for small bowls or 8 cups (lightly packed) prepared sushi rice for large bowls
1 pound absolutely fresh Norwegian or Scottish Atlantic farmed salmon fillet for gravlax preparation, skin attached
1 tablespoon sea salt
2 tablespoons sugar
¼ cup plus 2 tablespoons white wine vinegar
2 tablespoons olive oil
⅓ cup gari (sweet pickled ginger), chopped fine