Salmon Sushi

Serves:

Ingredients:

2 1/4 Parts vinegar
2 Parts salt

Method:

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.