Salmon sushi

Ingredients

Directions

Filet out the he middle portion from back to front. Marinate for one day in a mixture of salt and 5% vinegar until the surface of the fish is "cooked" (like seviche). Freeze overnight and then slice thin and serve. I didn't get the proportions of salt and vinegar but I am assuming that it is very similar to what I use for pickling fish, about 3 parts fish to 2⅕ parts vinegar and ⅕ parts salt. It was yummy.