Do You Need to Cure Salmon for Sushi?

Sushi is a popular Japanese dish made with vinegared rice and various toppings like raw fish, vegetables, and egg. Salmon is one of the most common fish used in sushi, prized for its buttery texture and rich flavor. But before raw salmon can be safely eaten, it often needs to be cured first. So do you really need to cure salmon for sushi? The short answer is – it depends. Here is a detailed look at when and why curing salmon is recommended for sushi.

What is Curing Salmon?

Curing refers to preserving and flavoring food using salt, sugar, vinegar or smoke When it comes to salmon for sushi, there are two main curing methods

• Salt-Sugar Curing Coating salmon fillets with a layer of salt and sugar draws moisture out of the flesh through osmosis. This reduces bacteria on the surface while enhancing flavor. The salt also has some antimicrobial properties

• Vinegar Curing: Marinating salmon in vinegar (often combined with sake, mirin or salt) denatures proteins on the surface while imparting flavor. The acidity helps kill bacteria.

Curing makes raw salmon safer to eat by reducing surface bacteria. It also improves texture and adds complementary flavors like umami, saltiness or sweetness.

When is Curing Necessary for Salmon Sushi?

Whether curing is required depends on two key factors

1. Wild vs Farmed Salmon

Wild salmon is more likely to harbor parasites like Anisakis, which can cause illness when eaten raw. Curing helps kill off these parasites. But modern farmed salmon is typically parasite-free, so curing is less important for safety.

2. Freshness Level

Extremely fresh, sushi-grade salmon doesn’t necessarily require curing. But curing older salmon helps control bacteria growth, especially around the belly area. Older salmon also benefits more from flavor enhancement through curing.

So curing becomes more beneficial for:

• Wild-caught salmon
• Salmon that isn’t ultra-fresh (like supermarket salmon)
• Salmon with the belly area intact

In Japan, most sushi chefs cure salmon out of tradition and for optimal flavor. But with the highest quality sashimi-grade farmed salmon, curing may not be mandatory for safety.

Curing Tips for Salmon Sushi

If you plan to cure salmon for homemade sushi, keep these tips in mind:

• Remove the skin before curing, to allow the salt/sugar/vinegar better contact with flesh.

• Cure fillets in a single layer with ample space between, so the cure coats evenly.

• Refrigerate during curing for food safety.

• Rinse after curing and pat dry before slicing sushi. This prevents overly salty/acidic flavors.

• Cure for the minimum time needed, especially with vinegar solutions. Too long can make the texture tough.

• For salt-sugar cures, combine in a 1:4 ratio (1 part salt to 4 parts sugar) for optimal flavor.

• Try adding aromatics like citrus zest, sake, mirin or konbu to vinegary cures.

• Use a 20-30% vinegar solution for wet curing (dilute with water). Rice vinegar is best.

• For firmer, cooked-like texture, cure in vinegar solution for 15-45 minutes. For softer texture, 5-10 minutes is enough.

Should You Skip Curing Altogether?

For the highest quality sushi, properly curing salmon is recommended. But here are some cases when you may be able to skip curing:

• The salmon was flash-frozen right after catching to kill parasites.

• The salmon is supremely fresh (like “just off the boat”) with minimal bacteria.

• Using only the center fillet and discarding the higher-risk belly portion.

• Cooking the salmon first (seared or smoked) then using in rolls or nigiri.

However, even with very fresh farmed salmon, a brief 5-10 minute vinegar cure can enhance flavor. So curing still has benefits beyond just food safety!

Quick Cure Recipes for Salmon Sushi

Here are two quick and easy curing recipes to try at home:

Salt-Sugar Dry Cure:

• 1 lb salmon fillet, skin removed
• 2 tablespoons salt
• 8 tablespoons sugar
• Zest of 1 lemon (optional)

1. Mix salt, sugar and zest together and coat salmon fillet evenly on all sides.
2. Refrigerate 15-20 minutes.
3. Rinse cure off under cold water and pat dry.

Vinegar Wet Cure:

• 1 lb salmon fillet, skin removed
• 1 cup rice vinegar
• 1 cup water
• 1 tablespoon salt
• 1 tablespoon sake

1. Combine vinegar, water, salt and sake. Stir to dissolve salt.
2. Submerge fillet in vinegar solution for 10-15 minutes.
3. Remove and pat dry.

Once cured, the salmon is ready to be sliced up for nigiri, sashimi or cut rolls like tekka maki. Enjoy your homemade cured salmon sushi!

Frequently Asked Questions

Here are answers to some common questions about curing salmon for sushi:

Does curing salmon cook it?

No, curing does not cook salmon. It just draws out moisture and denatures the surface proteins slightly to firm up the texture. But the interior remains completely raw.

Can I cure salmon in soy sauce?

It’s best not to cure salmon with soy sauce. The very high salt content can make the fish mushy and overwhelm the flavor. Rice vinegar, sake or a salt-sugar cure are better options.

How long does cured salmon last refrigerated?

Properly cured and refrigerated raw salmon will usually last 3-4 days. Sushi rolls with cured salmon have a slightly shorter shelf life of 2-3 days.

Can I eat salmon right after curing?

Yes, you can eat salmon sushi immediately after a brief 5-10 minute cure. Dry-cured salmon may need a quick rinse first to remove excess salt and sugar.

Do you need to cure smoked salmon?

Smoking salmon naturally cures the fish, so no additional curing is needed. In fact, smoking salmon after wet-curing can make it too salty.

Curing salmon before eating it raw improves both flavor and safety. While not always mandatory, it’s considered best practice among sushi professionals. With the right technique, you can easily cure salmon at home to enjoy in your own homemade sushi creations.