Shio-Koji-Marinated Sashimi (Raw Fish/Seafood)


Shio-Koji-Marinated Sashimi (Raw Fish/Seafood)

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Sakura Yubi
Sashimi is my go-to dish because it's super easy to prepare, nourishing for the body, and yet delicious. And dressing up sashimi with shio koji is my favorite way of eating sashimi. Shio koji turns any ordinary fish/seafood into a rich, velvety one.
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Japanese
Course Side Dish
Servings 1 servings


  • 150 g sashimi (raw fish/seafood) (Use any fish and/or seafood you like.)
  • 1 tsp shio koji


  • If your sashimi comes in a block, slice it up to your preferred thickness and size.
    If your sashimi is already sliced, skip this step.
  • Place the sliced sashimi into a plastic bag, add a little bit of shio koji, and gently rub it into the sashimi.
    Then keep it in the refrigerator for 30 mins.
  • Take out the slices of sashimi from the bag, place them onto a plate and serve with some soy sauce and wasabi.

Recipe Notes


Serving: 1servingCalories: 224.7kcalCarbohydrates: 1.9gProtein: 35.1gFat: 7.4gSaturated Fat: 1.9gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 2.4gCholesterol: 57mgSodium: 223.8mgPotassium: 378mgVitamin A: 3274.5IUCalcium: 12mgIron: 1.5mg
Keyword fish, sashimi, seafood, shio koji
shio-koji-marinated sashimi (raw fish/seafood)
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