Sushi Salmon Cured in Kelp from The Sushi Experience by Hiroko Shimbo

Name: Sushi Salmon Cured in Kelp from The Sushi Experience by Hiroko Shimbo
Ingredients: ½ pound sushi salmon (for information on sushi salmon or homemade gravlax; Sea salt; One 12- x 3½ -inch kombu (kelp), after softening (see below); ¼ package chive sprouts (¼ cup); 1 package kaiware (daikon sprouts) (3½ ounces), roots removed; Kokumotsu-zu (grain vinegar); ¼ cup dried wakame (wakame sea vegetable), soaked in cold water for 10 minutes, drained, and squeezed to remove excess water; ¼ package alfalfa sprouts (¼ cup); 1 to 2 teaspoons olive oil; 1 tablespoon or more ponzu sauce

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Kelp curing has become a popular technique among sushi chefs in America. You can easily do the curing in your own kitchen. Traditionally we use white flesh fish

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Ingredients

½ pound sushi salmon (for information on sushi salmon or homemade gravlax
Sea salt
One 12- x 3½ -inch kombu (kelp), after softening (see below)
¼ package chive sprouts (¼ cup)
1 package kaiware (daikon sprouts) (3½ ounces), roots removed
Kokumotsu-zu (grain vinegar)
¼ cup dried wakame (wakame sea vegetable), soaked in cold water for 10 minutes, drained, and squeezed to remove excess water
¼ package alfalfa sprouts (¼ cup)
1 to 2 teaspoons olive oil
1 tablespoon or more ponzu sauce