---------- Recipe via Meal-Master (tm) v8.02
       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.