Salmon sushi

Yield: 6 Servings

Ingredients:

2 1/4 Parts vinegar
2 Parts salt

Instructions:

Filet out the he middle portion from back to front. Marinate for one day in a mixture of salt and 5% vinegar until the surface of the fish is "cooked" (like seviche). Freeze overnight and then slice thin and serve. I didn't get the proportions of salt and vinegar but I am assuming that it is very similar to what I use for pickling fish.