soy-marinated salmon rice bowl, the glossy midnight one
Ingredients · tap to check
- 8 oz (225 g) sashimi/sushi-grade salmon, skinless
- 3 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp water
- 1 tsp sugar (or honey)
- 1 tsp toasted sesame oil
- 1 clove garlic, finely minced
- 1 fresh chili or a pinch of gochugaru (optional)
- 2 tbsp thinly sliced onion
- 1 scallion, thinly sliced
- 2 cups cooked short-grain white rice, warm
- 2 sheets roasted nori (gim), cut into strips or crumbled
- 1 tsp toasted sesame seeds
- 2 egg yolks (optional, for topping)
The Way
- make the marinade: stir together the soy sauce, mirin, water, sugar, sesame oil, garlic, sliced onion, and chili (if using) until the sugar dissolves.
- slice the salmon against the grain into clean 1/4-inch pieces with a sharp knife — cold salmon slices cleanest.
- lay the slices in a shallow dish, pour the marinade over so they're just covered, and chill 20–30 minutes (don't go much longer or the soy starts to cure and firm up the fish).
- build the bowls: spoon warm rice into two bowls and scatter nori strips over the top so they crisp against the heat.
- fan the marinated salmon over the rice and spoon a little of the marinade (with its onions) over each bowl.
- finish with sesame seeds, sliced scallion, and a raw egg yolk in the center if you like — break the yolk and toss everything together right before eating.
midnight tip — 🍣 only make this with salmon labeled sashimi- or sushi-grade from a fishmonger you trust; this is raw fish, so keep it cold, marinate in the fridge, and eat it the same day you buy it. if you're pregnant, immunocompromised, or just unsure, sear the salmon or use the cooked variation instead. 🌙
Questions
is it safe to eat the salmon raw?
only if it's true sashimi/sushi-grade salmon — meaning it's been handled and frozen to sushi standards for raw eating. buy it from a fishmonger or market you trust, keep it cold the whole time, marinate it in the fridge, and eat it the same day. the soy marinade seasons the fish but doesn't 'cook' it, so sourcing is everything.
how long should i marinate the salmon?
20 to 30 minutes is the sweet spot — long enough to season through, short enough to keep that silky raw texture. leave it much longer and the soy starts to cure the surface, turning it firmer and saltier.
can i sear it or use cooked salmon instead?
yes — this is a great cooked bowl too. sear the marinated slices 30–60 seconds a side, or use flaked cooked salmon, and spoon the warmed marinade over. same glossy soy-sesame flavor, no raw-fish sourcing to worry about.
(this one was SALMON) — it finds your DMs.
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