How do I cure Salmon for Sushi?
Many people have asked me how to prepare salmon for sushi, so I decided to put the step by step instructions. 1. Buy Salmon (King Salmon is what I recommend) from a reputable local fish supplier. The fish should be no more than three days old since it's caught. (note: the prime time to eat Salmon is about five days after it is caught. It needs time to developed umami flavor.)
(Ora King Salmon, Sustainably farm-raised in New Zealand) 2. Freeze salmon at least 24 hours in your freezer This will kill any parasites 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. Place Salmon on a sheet pan, cover with the cure mix.
6. Lemon Zest
Sprinkle some lemon zest over the salmon.
7. Let is sit for one hour to 1.5hour Water will start to come out, and the color will change from orange to bright red-orange.
8. Rinse in water. Dry with a paper towel.
You can cut into the "Saku" blocks.
Optional 9. Hickory Smoke using a smoke gun The smoke gun is a great and simple way to add a smokey flavor to sushi salmon. The smoking process takes just a matter of a few minutes but makes a world of difference.
I recommend this Smoke Gun.
I use a small garbage bag or Ziploc to smoke, then let it sit in the fridge until I serve.