Kohada Nigiri

Rinse fresh kohada fillets gently under cold water and pat very dry with paper towels. Lay the fillets skin-side up on a tray and sprinkle evenly with 30 grams of salt. Let them cure for 30 minutes at room temperature. The fillets will release moisture and firm up.

After 30 minutes, rinse the salted kohada fillets thoroughly under cold running water to remove all salt. Pat them extremely dry with paper towels.

Place the dried kohada fillets in a shallow non-reactive container. Pour 200 grams of rice vinegar over them, ensuring they are fully submerged. Let them marinate for 30-45 minutes, depending on the thickness of the fish and desired acidity. The fish will turn opaque.