This versatile recipe is one we use for many things and frequently. It originally came from an old sushi book as a way to prepare salmon for fukomaki but we have used it quite differently here and added some twists. Feel free just to use the first 4 ingredients to marinate previously frozen salmon or tuna and consume raw after several hours. Don’t do this with whitefish, and do not do this with fresh salmon. Salmon must always be frozen before consuming it in a raw form.
MARINATING THE SALMON
COOKING THE SALMON
*why spend a ton of money for a very small bottle of mirin when you can make your own? It is just 2 parts sugar to 3 parts sake. Set over heat and stir till the sugar dissolves. Bottle and keep as long as you want. Just don’t put hot mirin on your raw fish!!!