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1
Smoked (mild-kippered) pink salmon: Thaw pink salmon fillets and place flesh-down on 1/4-inch layer of salt.
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2
Sprinkle another layer of salt over the skin side and allow to sit 15 minutes.
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3
Rinse thoroughly and lay skin-down on rack of portable electric smoker to dry in cool, dry place, about 1 hour.
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4
Rub fistful of brown sugar liberally over flesh.
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5
Allow to air-dry 2 hours.
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6
Smoke 4 to 6 hours with a single pan of alder chips to produce a mild, golden kipper.
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7
Refrigerate overnight.
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8
Sushi Rice: Cook rice and cool 10 to15 minutes.
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9
Put rice in large mixing bowl and sprinkle with rice vinegar, sugar and salt.
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10
Fold mixture at least 3 minutes.
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11
The more you cool and air rice mixture, the shinier its texture.
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12
Use tweezers to remove small pin bones from kippered pink salmon fillet.
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13
Place skin up on plastic wrap twice as wide as fillet.
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14
Carefully lift off skin.
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15
Peel and slice lemon paper-thin, removing seeds.
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16
Lay single layer of lemon slices on fillet.
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17
Take ?Gari?
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or pickled ginger and squeeze out as much juice as possible.
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19
Place layer 2 slices thick, over lemon.
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20
Wet hands (so rice won?t stick) and spread rice over top of pickled ginger to form neat layer, no more than 1/2-inch thick.
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21
Lift plastic wrap up and over fillet.
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Wrap securely by compacting contents with hands.
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Refrigerate at least 1 hour to further firm rice.
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24
Serving Suggestions: Remove plastic wrap so rice is on bottom.
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25
Moisten blade of sharp knife with water and slice diagonally, into individual servings 3/4 to 1-inch wide.
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26
Garnish with your choice of greens, and extra portions of pickled ginger and sliced lemon.
