Shio-Kombu Marinated Red Sea Bream Sashimi and Rice

Shio-Kombu Marinated Red Sea Bream Sashimi and Rice

Fresh sea bream marinated in shio-kombu is amazingly good and rich with umami. Eat that umami together with warm rice. It's the best!

Ingredients: 1 serving

10 g
Red sea bream sashimi (sliced thinly on the diagonal)
25 g
White sesame seeds
1 teaspoon
Shiso leaves (julienned)
3 leaves
Plain cooked rice
1 bowl (200 g)
Bonito flakes
Umeboshi paste
Sesame oil
1 teaspoon
Shredded nori seaweed
to taste
Wasabi soy sauce to taste


1. Line a container with shio-kombu and lay the sea bream sashimi slices on top, then put some more shio-kombu on top of that. Cover with plastic wrap and leave to marinate in the refrigerator overnight (to make kombu-jime).
2. Mix the marinated sashimi, shio-kombu and all, with the shredded shiso leaves and sesame seeds. Chill the mixed sashimi if possible.
3. Mix the bonito flakes, de-pitted umeboshi and sesame oil into the rice and place in a bowl.
4. Top the rice with the sashimi and shredded nori seaweed and it's done. It's delicious with wasabi soy sauce if you like.
5. Check out this recipe for egg over rice with shio-kombu (Recipe ID: 1950442).
6. Also see this recipe for dashi-chazuke (rice with tea). (Recipe ID: 1948461)

Story Behind this Recipe

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.