Salmon sashimi is one of my favorite types of sashimi! Today I’ll be sharing a simple marinade that I use to season my fish prior to eating over a hot bowl of rice. This marinated salmon sashimi is sweet, salty and refreshing! I love eating my marinated sashimi topped with a raw egg yolk, but this can be omitted!
This side dish is very popular in Korea and is a great alternative way tot eat sashimi! In Korea, they call this dish a “rice stealer” (밥도둑) because it goes perfectly with rice! The sweet, salty sauce is perfect for mixing in with rice and also goes perfectly with the fatty, juicy salmon. This dish is one of my favorite things to whip up on days that I’m short on time!
I recommend marinating your salmon for at least 3 hours and up to overnight. You don’t want to leave this dish in the fridge for too long because it is raw! Give this marinated salmon sashimi a try and let me know what you think in the comments down below.
If you liked this side dish recipe, also check out my recipe for Korean zucchini and fish pancakes!
Marinated Salmon Sashimi (연어장)
Ingredients
- 1 lb Salmon sashimi Sushi grade
- 1/4 cup Soy sauce
- 1/4 cup Mirim Korean cooking wine
- 1/4 cup Water
- 1.5 tsp Sugar
- 1/2 Large green onion
- 1 White onion
- 2 Thai chiles Optional
- 1 Lemon
Instructions
- Cut salmon into 1/4 inch thick pieces. Set aside.
- In a small pot, add soy sauce, mirim, water, sugar, green onion and 1/2 white onion chopped into chunks, and sliced thai chiles. Heat over medium heat and bring to a boil. Allow to boil for about 2 minutes until slightly reduced. Remove from heat and allow to cool completely.
- Meanwhile, thinly slice remaining 1/2 white onion. Spread onion on bottom of large tupperware, top with salmon sashimi. Once sauce has completely cooled, remove vegetables from sauce with mesh strainer. Pour over salmon sashimi. Top with thinly sliced pieces of lemon. Cover and refrigerate for at least 3 hours and up to 1 day.
- Serve onion and salmon over bed of hot rice topped with egg yolk and radish sprouts!
