How to Make It
Step 1
Place salmon in a 13- x 9-inch baking dish. Combine kosher salt, sugar, and wasabi powder. Brush salmon with mirin, and top with salt mixture. Cover fish with plastic wrap.
Step 2
Nest another dish of the same size on fish, and set 2- to 3-pound weights (such as unopened canned goods) in top dish. Place in the refrigerator at a slight incline so juice formed during curing process drains away. Cure 2 to 4 days.
Step 3
Scrape off salt mixture. Place salmon, skin side down, on a board; cut fillet into thin diagonal slices, and remove fish from skin, discarding skin. Serve cured salmon on pumpernickel bread with Wasabi Yogurt.