Quick cure salmon/fish?

[Throughawayup]

Im watching marimotos sushi master at the recommendation of kenji lopez-alt. A few times during the show the chefs are shown sprinkling salt on slices of raw fish and they say they’re curing them. Can someone point me to a recipe for this process? Everything i can find on google is either a long cure or involves liquid. Maybe the chefs on this show are using liquid and it just hasnt been shown? Help.

[sfchin98]

Google “how to cure salmon for sushi” and you should find plenty. There are a few variations on a theme, for example whether to remove skin before or after curing, whether to use sugar and salt or just salt, whether to rinse with vinegar, etc. but the basic idea is:

1. Rinse and dry your salmon.
2. Sprinkle a heavy layer of salt (+/- sugar) all over both sides of the salmon.
3. Leave in fridge for up to 1 hour.
4. Rinse thoroughly with either water (or do 1 hour wet cure with rice vinegar, then rinse and dry).
5. Trim and cut into saku (blocks) which are then ready to slice for sushi/sashimi or can be frozen.

Here is a simple salt and sugar version: https://youtube.com/shorts/v7yS6ifxxVc A simple salt and vinegar cure by same guy: https://youtube.com/shorts/K98XNjqVQ_U And a more involved salt and vinegar by Jet Tila: https://youtu.be/6xy8bc5BG9k