Ingredients:

  • 1 lb sashimi-grade salmon fillet, skinless
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 2 cups Japanese short-grain sushi rice
  • 2 1/2 cups filtered water
  • 1/4 cup rice vinegar
  • 2 tbsp granulated sugar
  • 1 tsp fine sea salt
  • 5 sheets roasted nori
  • 2 tbsp wasabi paste
  • 1/4 cup low-sodium soy sauce
  • 2 oz pickled ginger

Instructions:

  1. Ensure salmon has been frozen to -4°F (-20°C) for 7 days or purchased as certified flash-frozen sashimi grade.
  2. Mix 2 tbsp kosher salt and 1 tbsp granulated sugar, then coat the salmon fillet evenly on all sides.
  3. Wrap the fillet tightly in plastic wrap and refrigerate for 40–60 minutes to firm the flesh.
  4. Rinse the salt cure off under cold water and pat completely dry with paper towels.
  5. Rinse the sushi rice in a fine-mesh strainer until the water runs crystal clear.