https://void.cat/d/MctEUyM6UxJtEEb93FjH2L.webp

Making and gorging on my own Sashimi at home is one of my favorite things. With salmon you really want a light cure for good texture. I use 2 parts salt to 1 part sugar.

Sprinkle on all sides of the salmon and put it on a drying rack in the fridge. Let sit 30-90 minutes and then rinse well with clean water and dry well. Slice and slam.

This is wild caught sockeye from Butcher Box. The wasabi is made from freeze dried real wasabi. I make it a little thin so I can dip the fish into it vs. doing the wasabi in the soy thing.

#sashimi #foodstr #grownostr