Korean Marinated Salmon Sashimi
Ingredients
- 10 oz sashimi grade salmon
- 1/4 onion thinly sliced
- 1 red chili pepper sliced
- 1 green chili pepper sliced
- 1/2 lemon thinly sliced
- 2 cups cooked rice
Marinade
- 1/2 cup soy sauce
- 1/4 cup mirin or cooking wine
- 3/4 cup water
- 1 tbsp sugar
- 1/4 onion roughly chopped
- 1 scallion chopped into 2-inch pieces
- 2 garlic cloves smashed
- 1/2 inch piece ginger
- 6 black peppercorns
- 1 dried chili pepper optional
- 1/2 cup unpacked bonito flakes also called katsuobushi
Garnish
- egg yolks
- sesame seeds
Instructions
- For the marinade, combine soy sauce, mirin, water, sugar, onion, scallion, garlic, ginger, peppercorns, and dried chili pepper into a pot. Bring to a boil over medium heat then reduce to a simmer for 10 minutes. After 10 minutes, toss in the bonito flakes and mix well. Turn off the heat then allow the marinade to steep for at least 10 minutes. Strain then set aside to cool completely.
- While the marinade is cooling down, prep the salmon. Slice the salmon at an angle into 1/2 inch thick pieces. Transfer to a deep plate or glass container.
- Top the salmon with thinly sliced onions, red chili pepper, and green chili pepper. Pour the cooled marinade over the salmon. Place the lemon slices in one layer on top, making sure that it is submerged in the marinade.
- Transfer to the fridge and allow the salmon to marinate for at least 6 hours or up to 2 days. Keep in mind that the longer it sits in the marinade, the saltier the salmon will be.
- To serve, place the rice into a serving bowl. Allow the rice to come to room temperature so the heat from the rice doesn't cook the salmon. Once the rice has cooled, arrange the marinated salmon on top. Garnish with an egg yolk and sesame seeds. Serve and enjoy!
Notes
- It's important to use fresh, high-quality sashimi-grade salmon for this recipe. Be sure to source the salmon from a reputable vendor. I typically get sashimi-grade salmon at H Mart or my local Japanese market.
- The salmon should be cut into 1/2-inch thick pieces. If it's too thin, it can get too salty and if it's too thick, it can take longer for the marinade to soak into the salmon.
- When prepping the salmon, slice it at a 45-degree angle to give it more surface area. This will allow the marinade to penetrate better.
- The salmon should be marinated for at least 6 hours or up to 2 days. However, 24 hours is the sweet spot for me. Just remember that the longer the salmon marinates, the saltier it will be.