1/2 lb Fresh Salmon
2 1/4 Parts vinegar
2 Parts salt

1. 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).
2. Freeze overnight and then slice thin.  Serve with Japanese rice.

From : www.biteofasia.com