8 ounces New Zealand King Salmon fillet
1 ounce salt
1 cup vinegar
3 5-inch x 5-inch pieces kombu
1 cup sake
1 ounce thin sliver of ginger
4 ounces cooked sushi rice
1 teaspoon chopped pickled ginger
1 teaspoon chopped pickled kombu
½ teaspoon sesame seeds
15 bamboo leaves
15 stalks straws
For the New Zealand King Salmon:
Slice the salmon into 15 pieces, sushi style. Sprinkle the salmon pieces with salt and allow the salmon to cure for about 10 minutes. Dip the salmon pieces in the vinegar, making sure the salt comes off. Pat the salmon pieces dry. Wash the kombu with the sake. Lay out a piece of kombu on a chopping board. Lay the salmon in the middle of the kombu and top with the ginger. Place another piece of kombu on top of the salmon. Repeat the process with the remaining salmon and kombu pieces. Cure the salmon for 6 hours in the kombu.
For the Kobujime Sushi Rice with Kombu Pickle:
Combine the sushi rice with the ginger, kombu, and sesame seeds. Divide the rice in 15 equal portions, shaping them nigiri style.
To Assemble and Serve:
Put the salmon on top of the rice nigiri style. Wrap each piece of nigiri with a bamboo leaf. Tie the bamboo leaves closed with wet stalks of straw. Leave the salmon parcels for about 20 minutes so the nigiri takes on the aroma of the bamboo. Untie the parcels to eat.