Many sushi lovers are surprised to learn that the salmon served in sushi bars isn’t truly raw — at least, it shouldn’t be. Professional sushi chefs lightly cure the fish to ensure both safety and flavor. This traditional salt-and-vinegar cure firms the flesh, brightens the taste, and gives the salmon a clean, delicate texture that’s ideal for sashimi, sushi rolls, or salads. Once you’ve tried this method, you’ll find it easy to repeat whenever you want sushi-bar–style salmon at home.
INGREDIENTS:
For about 1½ pounds boned and skinned salmon fillet:
3/4 cup Diamond Crystal Kosher salt (or another large-grained salt)
1/4 cup sugar
3/4 cup rice vinegar
Water for rinsing
METHOD:
In a small bowl, combine the salt and sugar.
Lightly but evenly coat the salmon on all sides with the salt-sugar mixture. It doesn’t need to be thick — just enough to cover the surface completely.
Place the salmon in a non-reactive dish (glass or ceramic). Cover and refrigerate for 2 hours. If your fillet is smaller than 1½ pounds, cure for about 1½ hours.
Rinse the salmon thoroughly under cool running water to remove all traces of the cure. Pat dry with paper towels. Wash and dry the dish.
Return the salmon to the clean dish. Pour the rice vinegar over the fish, moving it gently so all sides are coated. Let sit for 10–15 minutes (10 minutes for leaner fish). Drain off and discard the vinegar, then rinse the salmon briefly and pat dry.
Place the salmon uncovered in the refrigerator for 30 minutes to let the surface dry slightly and the texture firm.
Your salmon is now ready to slice and serve in any “raw” preparation — nigiri, rolls, or salads.
CHEF’S NOTES:
Avoid overexposing the salmon to vinegar or airflow during drying — this can cause a whitish “pellicle” to form, which is harmless but unappealing. If it develops, simply trim it away with a sharp knife. With a few tries, you’ll perfect the timing and texture for your preferred result.
