Marinated salmon sashimi recipe
Marinated salmon sashimi offers a fresh, flavorful twist on traditional sashimi with a harmonious marinade of soy sauce, ponzu, and citrus juice. Served over white rice and topped with salmon slices, it’s a refreshing, light dish with a distinct yuzu kick and vibrant citrus notes.
Equipment
- Pot (for preparing the marinade)
- Knife (for slicing the salmon and vegetables)
- Mandoline slicer (optional, for slicing the onion)
- Deep plate or glass container (for marinating the salmon)
- Serving bowl (for rice)
- Microplane (optional, for zesting yuzu)
Ingredients
- Salmon and Base Ingredients
- 10 oz of sashimi grade salmon sliced thinly
- ¼ onion finely sliced
- Red chili pepper and green chili pepper for a slight kick
- ½ lemon thinly sliced
- Cooked rice to serve as the base
- Marinade Ingredients
- ½ cup soy sauce
- ¼ cup mirin
- ¾ cup water
- 1 tbsp sugar for balance
- Scallion garlic cloves, and ginger for flavor
- Black peppercorns dried chili pepper, and bonito flakes or katsuobushi to deepen taste
- Garnish and Finishing Touches
- Egg yolks for garnish
- Additional 8 oz of sashimi-grade salmon sliced
- Dried kelp ponzu, and rice wine to enhance complexity
- Salt yuzu zest, and yuzu juice for a bright, citrusy note
- Olive oil vinegar, and soy sauce to add depth to the marinade
- Freshly grated yuzu zest and lemon zest for zing
- Sake dark soy sauce, and spring onion for richness
- Brown sugar for sweetness
- Black sesame seeds and shichimi togarashi for garnish
Instructions
- Preparing the Marinade
- Combine soy sauce, mirin, water, and sugar in a pot.
- Add onion, scallion, garlic, ginger, peppercorns, and dried chili pepper.
- Bring to a boil, then let it simmer for a few minutes.
- After simmering, add bonito flakes and continue heating for another 10 minutes.
- Steep the mixture for 10 more minutes, then strain it and set aside to cool completely.
- Preparing the Salmon
- While the marinade is cooling, slice the salmon into 1/2 inch thick pieces.
- Place the sliced salmon in a deep plate or glass container.
- Top with red chili pepper, green chili pepper, and lemon slices.
- Pour the cooled marinade over the fish, ensuring the salmon is submerged.
- Place the container in the fridge and let the fish marinate for at least 4 hours, or up to 2 days.
- The longer it sits, the saltier it will become.
- Serving the Dish
- Start by placing cooked white rice into a rice bowl or serving bowl.
- Let the rice cool to room temperature, as hot rice can cook the marinated salmon.
- Once cooled, arrange the marinated salmon on top.
- For a finishing touch, add an egg yolk and sprinkle with sesame seeds.
- Garnish with microgreens and a dash of shichimi togarashi if you like some heat.
- For extra flavor, drizzle ponzu over the salmon and top with dried kelp and black sesame seeds.
- This refreshing and flavorful dish is sure to impress!
Notes
Flavor Profile: The dish features fresh sashimi-grade salmon marinated in a blend of soy sauce, ponzu, and citrus juice, creating a savory and refreshing balance with a distinct citrus kick from yuzu.
Ingredients: Key ingredients include salmon, soy sauce, mirin, ginger, garlic, lemon, chili peppers, and garnishes like egg yolk, sesame seeds, and microgreens.
Preparation: The marinade is prepared by combining the ingredients, simmering, steeping, and then cooling. The salmon is sliced and marinated for 4 hours to 2 days, depending on desired flavor intensity.
Serving: The marinated salmon is served over cooked white rice, with optional garnishes like shichimi togarashi and a drizzle of ponzu for extra flavor.
Storage: Marinated salmon sashimi can be stored in an airtight container in the fridge for up to 2 days. For longer storage, it can be frozen, though the texture may change upon thawing.
Ingredients: Key ingredients include salmon, soy sauce, mirin, ginger, garlic, lemon, chili peppers, and garnishes like egg yolk, sesame seeds, and microgreens.
Preparation: The marinade is prepared by combining the ingredients, simmering, steeping, and then cooling. The salmon is sliced and marinated for 4 hours to 2 days, depending on desired flavor intensity.
Serving: The marinated salmon is served over cooked white rice, with optional garnishes like shichimi togarashi and a drizzle of ponzu for extra flavor.
Storage: Marinated salmon sashimi can be stored in an airtight container in the fridge for up to 2 days. For longer storage, it can be frozen, though the texture may change upon thawing.