- One 8oz Salmon Fillet
- 1/2 cup soysauce
- 1/4 cup sesame oil
- 1 tbsp sugar
- Place the fillet into a tupperware
- mix the soysauce, sesame oil, sugar in a bowl, stir until sugar is dissolved (or as dissolved as much as you can)
- Pour the soysauce over top the raw salmon and refrigerate for 3 – 4 hours
- Remove from sauce, plate and serve! You’ll find that the curing process gives the salmon a slight harder texture, it’s exactly what you want.
Below is another attempt at this, but cured over night, the flavor was doubled, and even better in my books, I wrapped it with seaweed before serving.