How do I cure this for sushi?

28 comments

1. You can cover the entire loin in salt let it rest for 2 hour uncovered in the fridge then you wash it off with cold water and it’s ready to slice
   I work in a sushi restaurant so I can confirm it’s safety

2. Wrap it in kombu. Look it up. I saw it this past week.

3. I slice off the skin, cover it in a heavy layer of salt, cover in a heavy layer of sugar, put in fridge for 35 minutes, rinse quickly with cold water, quickly dry with paper towels, and then it is cured. Can put it in a zip lock in the fridge for later or slice it into sushi right away.

4. https://www.tiktok.com/t/ZT8Ynx6co/

5. Do you have to cure it? I’m new

6. Smoke er

7. When I tried this, it was some kind of solution with salt, sugar and maybe a bit of rice vinegar too. The process involved freezing as well.

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   I’ve also tried not curing/freezing, which felt like more of a risk, but I was fine! It was delish both ways 🙂

8. Thank you! I did know this little sushi secret.

9. It’s farm raised. You don’t have to do anything to it if you don’t want. If you trust the freshness based on where you bought it, eat up.

10. After put salt, don’t press or hit the salmon, this will incorporate the salt and ruin the flesh

11. You bought it at a Wegmans, you can purchase blocks of the salmon and tuna from the sushi department. You actually can buy any of the fish they have in sushi by the pound, it can be expensive, but it is safely handled and has been kept in a super freezer the entire time. I used to run a sushi bar for wegs and we would sell the blocks daily.

12. Farm raised I’d cook. Wild caught freeze and your good. Freezing is just cooking in a sense it kills all parasitic microbes

13. At least an hour in briny, salt water.

14. I go to the same Wegman’s 😅

15. You don’t bc it’s farm raised. RIP

16. Not necessarily related but I used butcher box several years ago and they shipped me free wild caught salmon. I ate all that shit raw every month, on bagels, with rice, never a second thought. Realizing now I got pretty damn lucky I didn’t get some shit from it.

17. these comments have been so helpful i’ve just been rawdogging grocery store salmon…

18. Sorry imma just eat it like always

19. Is curing it better than freezing for 2 days?

20. Sugar

21. Farm raised unhealthy

22. [removed]

23. I don’t have a wegman’s near me so I don’t know what they sell. I do usually if they have a meat /seafood counter if you ask them at the sea food department for sushi grade tuna that is it’s own thing. I don’t know about salmon I always went for the pink and white tuna

24. 45 min with a salt and sugar dry cure in the fridge. Washed off and then sliced!

25. I have been always told to keep -18 for 5 days in freezer, is salting better than freezing?

26. No need to cure (unless you’re making gravlax), but I would freeze it for 24-48 hours and then slice for sushi just to be safe

27. I used to buy farm raised from Costco, separate it in vac seal and freeze for a week in my deep freezer. Now places like Trader Joe’s and Kroger/Fred Meyer have beautiful compact fatty fillets, so easy and I don’t have a bunch leftover going to waste!

    I’ve recently ditched the freezing part.. just sugar & salt cure for 45 minutes and rinse. My personal take is I’ve read up a lot about freezing per FDA guidelines concerning farmed and I’m comfortable with skipping it for farm raised salmon, doesn’t mean YOU have to be. If you feel better not having any doubt about safety and just freezing, do it! If you aren’t sure about the country it was raised in, just do what you feel is best and either way you’ll have some pretty bomb ass salmon.

28. Equal parts sugar/salt. Let it sit in the fridge for 30 minutes to an hour and wash it off. I sometimes add cinnamon and cloves to it and cold smoke it