YEONEOJANG (MARINATED SALMON SASHIMI)

If you’re a sushi fan, then this one is for you

Yeoneojang is a soy-marinated salmon sashimi dish served over a bed of white rice. It’s kind of like a Korean twist on a poke bowl! Fresh, flavorful and perfect for when you’re craving some sushi.

This marinade is made from a mix of soy sauce, sugar, mirin, onions and lemon slices, but instead of the lemons, we’re adding some ponzu which is a Japanese citrus flavored soy sauce to give it some brightness without overpowering the fish. Yeoneojang is similar to a poplar Korean dish called “ganjang gejang” which is a soy-marinated raw crab dish. If raw crab sounds a little fishy to you (pun intended) this is a great recipe to try out instead!

Some tips from the kitchen

• Sashimi-grade salmon is the only kind of salmon that’s approved to be eaten raw in the U.S. I usually find mine at the Asian grocery stores but some big-chain grocery stores are starting to carry it too! Make sure you read the package before consuming raw fish.

• Instead of lemons, which is used in a traditional Yeoneojang marinade, we are swapping it out with ponzu, a Japanese citrus flavored soy sauce. This will bring some brightness to the salmon without overpowering it.

• The onions in this dish are a key component and will bring a balanced pickled bite to the overall dish. I used a mandoline slicer to ensure the onions are paper thin.

Ingredients

• 8 oz. Sashimi-Grade Salmon, sliced

• 1/4 Small Onion, sliced

• 1 (2 in. x 2 in.) piece Dried Kelp

• 1-2 Garlic Cloves

• 1 Slice Ginger

• 1/2 cup Water

• 1/4 cup Soy Sauce

• 2 tbsp. Ponzu

• 2 tbsp. Mirin Rice Wine

• 2 tsp. Sugar

• Cooked White Rice, for serving

• 1 Egg Yolk, optional, for serving

Instructions

1. Prepare the marinade by adding dried kelp, garlic, ginger, water, soy sauce, ponzu, mirin, and sugar in a pot and simmer for 5 minutes.

2. Turn off the heat, steep the aromatics for 15 minutes, strain, and chill.

3. Thinly slice the onions using a mandoline slicer if you have one.

4. Slice the salmon on a bias to create 1/4 inch thick slices.

5. Place the salmon, onions, and the chilled marinade in a non-reactive container. Marinate for at least 4 hours.

6. Serve with fresh cooked white rice, and an optional egg yolk.

Print Recipe

Yeoneojang (Soy Marinated Salmon Sashimi)

Yeoneojang is a soy-marinated salmon sashimi dish served over a bed of white rice. It's kind of like a Korean twist on a poke bowl! Fresh, flavorful and perfect for when you're craving some sushi.

Prep Time20 minutes mins

Reasting Time4 hours hrs

Course: Appetizer, Lunch

Cuisine: Asian, Japanese, Korean

Keyword: marinated salmon, ponzu, raw, raw salmon, rice, salmon, sashimi, soy marinade, soy sauce, sushi, sushi bowl

Ingredients

• 8 oz. Sashimi-Grade Salmon sliced
• 1/4 Small Onion sliced
• 1 2 in. x 2 in. piece Dried Kelp
• 1-2 Garlic Cloves
• 1 slice Ginger
• 1/2 cup Water
• 1/4 cup Soy Sauce
• 2 tbsp. Ponzu
• 2 tbsp. Mirin Rice Wine
• 2 tsp. Sugar
• Cooked White Rice for serving
• 1 Egg Yolk optional per serving

Instructions

• Prepare the marinade by adding dried kelp, garlic, ginger, water, soy sauce, ponzu, mirin, and sugar in a pot and simmer for 5 minutes.
• Turn off the heat, steep the aromatics for 15 minutes, strain, and chill.
• Thinly slice the onions using a mandoline slicer if you have one.
• Slice the salmon on a bias to create 1/4 inch thick slices.
• Place the salmon, onions, and the chilled marinade in a non-reactive container. Marinate for at least 4 hours.
• Serve with fresh cooked white rice, and an optional egg yolk.

Video

@teekeatz

#ad I've partnered with Mizkan to bring you this ponzu marinated sashimi salmon #mizkan #flavorofjapan #sashimi #salmon #sushibowl #foodtiktok #food #cooking

♬ original sound - teekeatz