← Back to Search Results
curing Fusion
Gravlax Sashimi

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This was not intended to be the Swedish portion of the book, but it occurred to me after making some gravlax a Christmas or so ago that the method would be a very good way of curing a piece of salmon to create fear-free sashimi at home.

Obviously, as well as having some Japanese flavors — the wasabi and sake, and no dill — this is a completely effort-free take on what can be a little fiddly.

You can buy the piece of salmon at the supermarket, along with the flavorings, and everything goes in a dish in the fridge and is just left there for three days, and up to five.

It makes a different kind of supper and a very good one: You can eat it as if it were Scandinavian, along with rye bread and gherkins, or as here, with more of a nod to its Japanese association, with sushi rice, pickled ginger, and a blob or two of wasabi.

Yield: Serves 8

Ingredients

  • 1 lb skinless salmon fillet
  • 3 tablespoons kosher salt
  • 3 tablespoons sugar
  • 1½ tablespoons sake
  • 1 tablespoon wasabi

Directions

Put the salmon in a glass dish.

Mix the salt, sugar, sake, and wasabi paste in a little bowl and smear half of it over the salmon. Turn the salmon over and smear over the rest.

Cover the dish with plastic wrap, making sure you press down on the salmon and in the corners before bringing it over and down the sides of the dish.

Place cans of vegetables or unopened jars of pickles on the salmon to weight it and put everything in the fridge for at least 2 days and up to 5.

When you want to eat it, remove the salmon from the dish and wipe it with paper towels. Put it on a board and cut down into strips, then cut each strip into 2 or 3 pieces to make sashimi-suitable shapes.


© 2007 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

141kcal (7%)
1924mg (80%)
5g
0g
8g (12%)
0g
2g (9%)
2g
2g
31mg (10%)
5g
12g
16mg
212mg
0mcg RAE (0%)
3mg (4%)
7mg (1%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

raos-cookbook Rao's Cookbook
by Frank Pellegrino
living-raw-food Living Raw Food
by Sarma Melngailis
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
big-fat-cookies Big Fat Cookies
by Elinor Klivans
flavor Flavor
by Rocco DiSpirito
baked-explorations Baked Explorations
by Matt Lewis
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?