Sushi Salmon Cured in Kelp (Sake no kobu-jime) with Ponzu Radish Sprout Salad

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.

I made the salad from 1 package of daikon radish sprouts (kaiware), first mixed with 2 tsp olive oil, and then mixed with 1 Tbsp ponzu sauce (made from yuzu and grapefruit juice).  I was only able to find 1 yuzu;  since a yuzu only gives about 1 Tbsp of juice, I made a very small amount of ponzu, though luckily this salad dressing only needs 1 Tbsp of ponzu.  The plating was inspired by this 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.