Prep the salmon

• Check the fillet for bones and remove any you find.
• Skin the fillet (or trim off any remaining skin) — skinning is important for the curing process.
• Trim off the dark meat, as it can be fishy (it can also be removed later).

Cure with salt and sugar

• Cover all surfaces of the fillet with table salt — not too much, just enough to coat.
• Next, coat generously with table sugar; this really helps cure the fish.
• Make sure all surfaces are covered — you can already see water being pulled out.

Chill in the fridge

• Place the coated fillet in the fridge.
• After chilling, the fillet should be glistening with a firm texture.

Rinse and dry

• Give the fillet 2 rinses — the first to wash off the salt and sugar.
• A second thorough wash.
• Pat it dry with a towel — this step is important.

Portion and store (optional)

• Each block can be wrapped in unbleached paper towel.
• Freeze in an airtight bag for up to one month.

Slice into saku blocks

• Trim the loin and belly side into a saku block.
• Slice the salmon very thin.

Plate and serve

• Arrange thin salmon slices with lemon slices (2 rosettes) and a little wasabi.
• Serve with soy sauce on the side — do not mix the soy sauce with the wasabi.
• Eat fresh for the best texture.