Try this Gravlax sashimi recipe, or contribute your own.
Suggest a better descriptionPut 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.
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Serving Size: 1 (539g) | ||
Recipe Makes: 1 | ||
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Calories: 564 | ||
Calories from Fat: 141 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 235.9mg | 73 % | |
Sodium 21653.6mg | 747 % | |
Potassium 1521.1mg | 40 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 2.4g | ||
Protein 90.9g | 130 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 564
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