Home Sushi Just cured my first salmonSSushiJust cured my first salmonNovember 23, 20235 comments Cured for 60 hours with a crust of rock salt, sugar, crushed peppercorns and dill. Turned out great! Next time I’ll try for 48 hours to get a less firm texture. Tags:Sushi 5 commentsLooks so appetizing!Looks dill-icious.That sounds really tasty, wish I could try someDo you need to use sushi-grade salmon cuts (tbh not sure what that means exactly) or can you do this with regular cuts from the grocery store?Cured salmon doesn’t need soy sauce, chef.Ohhhh my lord 🤤Leave a ReplyYou must be logged in to post a comment.
That sounds really tasty, wish I could try someDo you need to use sushi-grade salmon cuts (tbh not sure what that means exactly) or can you do this with regular cuts from the grocery store?
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5 comments
Looks so appetizing!
Looks dill-icious.
That sounds really tasty, wish I could try some
Do you need to use sushi-grade salmon cuts (tbh not sure what that means exactly) or can you do this with regular cuts from the grocery store?
Cured salmon doesn’t need soy sauce, chef.
Ohhhh my lord 🤤