I was inspired by "Kombu jime" (a kombu marinade), which is a local speciality of Toyama prefecture. The shio-kombu really brings out the umami.The key to this recipe is the process of marinating the sea bream in the shio-kombu. It turns ordinary sea bream sashimi into something special overnight.You can use other white fish or squid instead of the sea bream. You can also turn this into ochazuke (rice with tea) by pouring hot water over it. It's really good this way too! For 1 serving. Recipe by Bajiru danshi

I had a craving for this, so I whipped this up.If you don't have any white sesame seeds, it's delicious with a bit of sesame oil. Recipe by Akatsuki no maman

Poke is a popular Hawaiian dish of diced raw fish marinated in soy sauce, sesame oil etc.. Here I served it over sushi rice with avocado, cucumber, carrot, nuts etc.. You can add your favorite toppings to create your colorful healthy bowl too🥰 #itsrice

I like grated yamaimo and marinated tuna over rice.This is the dish I make when I'm able to obtain cheap lean tuna.There's vinegar in the marinade, so you don't have to make sushi rice. It's easy and quick to prepare.The tuna is best when it's not over-marinated. When serving to children, cut the tuna into small pieces and serve without wasabi.Your hands are going to itch if you wash off the yamaimo with hot water, so use cold water. Recipe by mama shop

My children just love this and eat it up, so I decided to upload the recipe.There is no garlic or vinegar in the bonito marinade, so it's easy for children to eat too. For 4 servings. Recipe by Kyoku

This is frequent family favorite.This is also delicious with grated yamaimo yam on top.※If you bring the sake and mirin to a boil first, the final dish will be more flavorful.※I changed the quantity of soy sauce and mirin a little from my original recipe.●You can add wasabi to the marinade too. Recipe by Yuuyuu0221

I made it to go with shirasu.Once you memorize the marinade instructions, you can quickly make this whenever.3 parts soy sauce : 2 parts mirin : 1 part sake is a great marinade for tuna. Recipe by Eiyoushino recipe.

I was making a cooked soy sauce mixture with a combination of ingredients that I liked, and decided to try marinating some tuna in it.The cooked soy sauce mixture is mild and more rounded than if you used regular soy sauce or sashimi soy sauce. If you marinate the tuna for too long, the meat will harden, so pay attention. If you have to leave it in the marinade for a long time, wrap the tuna block in paper towels beforehand. When serving, put the grated nagaimo on top of the hot rice first so that the heat from the rice won't cook the tuna. Recipe by nin

I had a similar dish in Tokyo that was really delicious, so I asked the chef about it. His response was that the flavor of the tuna changes completely depending on the tuna used, so I couldn't recreate the flavor. Well, that's what he said, but this is good enough for me!Don't marinate for too long, or else the soy sauce will make it too salty. This is also delicious with other fish, such as amberjack and bonito! Recipe by Karumichan

I chopped up the remaining nagaimo that I had finished grating and loved the two different textures.Adjust the amount and ratio of grated and minced yamaimo as you like. Recipe by Pukuttopukumaru

I received some uni (sea urchin) as a gift, so I wented to get some sashimi fish in a hurry and made an instant (cutting corners) sushi rice. The next time I may challenge myself by making chirashi sushi and proper sushi rice. But this instant sushi rice is tasty enough if you're making a small amount. For 2 1/2 rice cooker cups worth. Recipe by momoco

This is a dish for taking care of leftovers after making hand-rolled or ehoumaki sushi.I don't really have any tips besides the recommendation to let it sit overnight. If you add mirin and oil, it will keep for a few days. If you don't add oil, it'll become salty and watery over time. Recipe by RicoPing