Homemade Sushi Grade Salmon

Cut your salmon fillet into individual portions

Place the salmon pieces into Ziploc bags and freeze.

Remove your bag from the freezer and submerge it in cold water for 30 minutes.

Sprinkle salt and sugar over your thawed salmon, then let it cure for an hour.

Pat the salmon dry, and it’s ready to eat.

*Consuming raw or undercooked fish may increase your risk of food borne illness. Freeze your salmon at ≤-4°F for at least a week to minimize the risk of illness, and cure your salmon for 1 hour to help reduce bacteria.