Homemade Cured Salmon Sashimi

Pat the salmon fillet dry with a paper towel.

If your fillet has skin, carefully slice it off. Trim away any remaining skin and the dark, fishy meat along the centerline.

Cut the large fillet into smaller, manageable blocks (saku blocks).

Place the salmon blocks on a wire rack set over a baking sheet.

Sprinkle table salt evenly over all surfaces of the salmon, ensuring a light but complete coating.

Next, sprinkle granulated sugar generously over all surfaces of the salmon.

Place the tray in the refrigerator and let the salmon cure for 45 minutes.

After 45 minutes, remove the salmon. It should be glistening and have a firmer texture.

In a large bowl of cold water, rinse each salmon block twice to thoroughly wash off the salt and sugar cure.

Pat each block completely dry with a clean towel or paper towels. This step is very important.

To serve immediately, thinly slice the cured salmon against the grain. Arrange on a plate with optional lemon slices and wasabi.

To freeze for later, wrap each dry block tightly in an unbleached paper towel, then place in an airtight freezer bag. It can be frozen for up to one month.