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Salmon Shioyaki

yield: 4 total time: 15 minutes
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Ingredients

  • 4 salmon fillets sockeye, 5 to 6 ounces. each, 1/2 to 1 in. thick, with skin
  • 1 1/2 teaspoons fine sea salt
  • 1 tablespoon vegetable oil
  • sushi rice Hot cooked, such as Nishiki or other short- to medium-grain rice
  • 4 sheets nori about 8 square inches, each cut into 6 pieces
  • lemon wedges
  • furikake *, Japanese rice seasoning

Nutrition

  • Calories : 440 calories
  • Carbohydrate : 41 grams
  • Cholesterol : 60 milligrams
  • Fat : 19 grams
  • Fiber : 3 grams
  • Protein : 26 grams
  • SaturatedFat : 3.5 grams
  • Sodium : 960 milligrams
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