---Recipe via Meal-Master (tm) v8.02 Title: Salmon Sushi Categories: Japanese, Seafood Yield: 6 servings 2 1/4 Parts sushi vinegar 2 Parts salt Filet out the he middle portion from back to front. Marinate for one day in a mixture of salt and 5% vinegar until the surface of the fish is "cooked" (like seviche). Freeze overnight and then slice thin and serve. I didn't get the proportions of salt and sushi vinegar but I am assuming that it is very similar to what I use for pickling fish.