Title: Salmon sushi
 Categories: Japanese, Seafood
      Yield: 6 Servings
 
  2 1/4    Parts 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 vinegar but I am
  assuming that it is very similar to what I use for pickling fish.