Recipe:

Beetcured Salmon: 1 cup of grated cooked beetroot
Zest of two lemons
Zest of one orange
1 cup of salt
1/2 cup of sugar

Avocado puree: 2 avocados
Juice of one lemon
1 pinch of salt

Furikakecured Hamachi(Yellowtail): 1 cup Furikake
1 cup salt