Nori Cured Salmon Recipe
yuzu kosho, shio koji sauce, shiso leaf
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Ingredients
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Salmon Preparation
Sauce
Garnish
Method
Salmon Curing
- 1
Prepare the Salmon
Place the salmon fillet on a clean surface. Cut the nori sheets into small strips that can cover the salmon completely.
- 2
Apply Shio Koji
Spread the shio koji evenly over the salmon fillet. Ensure that the entire surface is coated.
- 3
Wrap with Nori
Cover the salmon with the nori strips, pressing gently to adhere. Wrap the salmon tightly in plastic wrap.
- 4
Cure the Salmon
Refrigerate the wrapped salmon for at least 12 hours to allow it to cure.
Sauce Preparation
- 5
Mix the Sauce
In a small bowl, combine yuzu kosho, soy sauce, and mirin. Whisk until well blended.
Serving
- 6
Slice and Serve
After curing, remove the salmon from the refrigerator and unwrap it. Slice the salmon thinly. Serve with the yuzu kosho sauce drizzle and garnish with shiso leaves.
