[Recipe] Easy Soy-Marinated Salmon Rice Bowl

As the weather gets colder, I find myself craving fresh sashimi. So, I decided to make a Soy-Marinated Salmon Rice Bowl, a simple yet flavorful dish inspired by Ilshik Yebo’s recipe.

This dish is incredibly easy to prepare and packed with umami. While the original recipe includes shiso leaves, I opted for onions, wasabi, and toasted sesame seeds for extra flavor. Let’s get started! 🧑🏻‍🍳

[Recipe] Easy Soy-Marinated Salmon Rice Bowl

✔️ Ingredients (2 servings)

Main Ingredients

300g sashimi-grade salmon
1/4 onion (thinly sliced, soaked in water)
2 egg yolks
Cooked rice
Seaweed flakes (kimjaban)
Toasted sesame seeds
Wasabi (to taste)

Soy Marinade

🍽️ How to Make It

1️⃣ Prepare the Soy Marinade

In a small saucepan, heat sake & mirin over medium heat.
Once boiling, remove from heat and stir in soy sauce. Let it cool completely.

2️⃣ Slice & Marinate the Salmon

Slice salmon into bite-sized pieces. (Skip this step if using pre-sliced sashimi!)
Place salmon in an airtight container, pour the cooled marinade over it, and ensure it’s fully submerged.
Cover and refrigerate for at least 30 minutes (overnight for deeper flavor).

3️⃣ Assemble the Rice Bowl

Drain sliced onions and pat dry.
In a bowl, add steamed rice, then layer onions and seaweed flakes on top.
Arrange marinated salmon over the rice.
Place an egg yolk in the center and sprinkle with toasted sesame seeds.
Serve with wasabi on the side for an extra kick!

💡 Pro Tip

If the dish tastes too mild, drizzle extra marinade over the rice while eating.
Enjoy it as is or mix everything together for a rich, creamy texture!