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Salt-Grilled Fish: Salmon Shioyaki Recipe

2 faves
Nutrition per serving    (USDA % daily values)
CAL
550
FAT
67%
CHOL
116%
SOD
64%

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Ingredients for 4 servings

4 sockeye salmon fillets, (5 to 6 ounces. each, 1/2 to 1 in. thick), with skin

1 1/2 teaspoons fine sea salt

1 tablespoon vegetable oil

Hot cooked sushi rice, 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)

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