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Salmon Shioyaki

By Sunset
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4 sockeye salmon fillets (each 5 to 6 oz., 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 in. square), each cut into 6 pieces

lemon wedges

furikake* (Japanese rice seasoning)

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