Recipe: "Sushi Salmon Cured in Kelp (Sake no kobu-jime)" and "Yuzu-Flavored Ponzu Sauce (Ponzu)", "Master Recipe for Sushi Rice", and "Sushi Vinegar Dressing" from "The Sushi Experience" by Hiroko Shimbo
Rating: Good, though I prefer regular raw sushi salmon. The kelp cured salmon tastes a lot like lox, since the fish is salted and cured for nearly 1 day wrapped in kelp and pressed down with a weight. I liked the radish salad.
Status: Made once
The kelp cured salmon was served with a daikon radish sprout salad (kaiware) dressed with homemade ponzu sauce.
Additional notes: I cured 1/4 pound of sushi salmon.
picture of kaiware salad; I thought that keeping the sprouts aligned when I cut them and mixed in the olive oil and ponzu would look prettier than tossing them them into a pile.
You can eat the salmon and radish sprout salad as sashimi, or you can also make hand rolls out. I served dish with uni chawan-mushi, sushi rice, crisp nori (seaweed), sliced Japanese cucumber, and toasted sesame seeds which we made hand rolls from and ate with soy sauce and wasabi. I also made an uni "battleship" sushi (Kodomo Gunkan) with some of the extra uni.