The secret to making sushi no matter what type of fish you’re cooking

There’s a simple way to make your fish no matter where you live.

This recipe is for sushi novices.

The recipe will make 1 1/2 ounces of tuna or 2 1/4 ounces of salmon.

It’s not a super big amount of fish, but it’s a good start.

1.

Prepare the tuna and salmon.

Place a rack of tuna in a heavy-duty freezer bag or freezer bag, and set the salmon aside.

Wrap the tuna in foil and put the bag in the freezer.

If you’re planning on buying a lot of tuna, make sure you have enough room in your freezer to pack in all the tuna.

2.

Combine the tuna, salmon, and butter.

Bring a small pot of salted water to a boil, add the tuna (or salmon if you’re making salmon), and cook for 2 minutes.

Remove from heat and drain off any excess water.

3.

Chop the tuna into small pieces.

In a large bowl, combine the chopped tuna with the reserved salmon, the reserved butter, the soy sauce, and the vinegar.

Place in a large mixing bowl.

Add the remaining ingredients.

(This will make about 10 to 12 servings.)

4.

Place the fish into a single layer on a baking sheet.

Bake at 350 degrees for 30 to 40 minutes, or until the tuna is cooked through and the salmon is cooked to your desired color.

If using fresh fish, the tuna should be very tender and the sauce should be thick.

It should be a light pinkish color.

Let the fish cool in the refrigerator.

When ready to eat, cut into pieces and serve.

Recipe adapted from the Atlantic Monthly.