Gravlax Sashimi Recipe
- 1 lb skinless salmon fillet
- 3 tablespoons kosher salt
- 3 tablespoons sugar
- 1½ tablespoons sake
- 1 tablespoon wasabi
- Put the salmon in a glass dish.
- Mix the salt, sugar, sake, and wasabi paste in a little bowl and smear half of it over the salmon. Turn the salmon over and smear over the rest.
- 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.
- 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 5.
- When you want to eat it, remove the salmon from the dish and wipe it with paper towels. Put it on a board and cut down into strips, then cut each strip into 2 or 3 pieces to make sashimi-suitable shapes.
