Gravlax Sashimi

1. 1

   Put the salmon in a glass dish.

2. 2

   Mix the salt, sugar, sake, and wasabi paste in a little bowl and smear half of it over the salmon.

3. 3

   Turn the salmon over and smear over the rest.

4. 4

   Cover the dish with plastic wrap, making sure you press down on the salmon and in the corners before bringing it over and down the sides of the dish.

5. 5

   Place cans of vegetables or unopened jars of pickles on the salmon to weight it and put everything in the fridge for at least 2 days and up to

6. 6

   When you want to eat it, remove the salmon from the dish and wipe it with paper towels.

7. 7

   Put it on a board and cut down into strips, then cut each strip into 2 or 3 pieces to make sashimi-suitable shapes.

* Per serving · 4 servings · Values may vary.

No additional tips available.