Shio Kombu Sashimi

Jump to Recipe Print Recipe

Sashimi (salmon or ahi), thinly sliced or diced and mixed with sesame oil, sesame seeds, and shio kombu. Shio Kombu Sashimi is great appetizer or simple meal!

I learned about this combination from Kat's blog. Kat saw a photo of it in her newsfeed and made a version of the dish. I loved Kat's version and then recreated my own version! Love how recipes go from home to home ^_^

We eat lots of raw fish in Hawaii and many different forms. Sashimi. Poke. The options are endless. This is one delicious and new (to me) way to enjoy raw fish.

Use salmon or ahi. I used salmon because it looked good at the market. You can slice or dice the fish. I diced this time around and will try slicing next time.

The only *must do* is the 15 minute refrigerator marination time. This 15 minute period allows the shio kombu to soften and all the flavors to come together.

Other than that, feel feel to adjust the ratios of any ingredients!

What Is Shio Kombu?

Shio = Salt.
Kombu = Kelp.

Shio Kombu = thin sheets of kelp boiled in shoyu / soy sauce, mirin, and sugar. The kelp is then dried and cut into thin slices.

It tastes both sweet and salty, and super umami. If you eat it straight from the bag (you're supposed to cook with it, but it's pretty tasty plain), it's a little chewy and packed with flavor.

You can use shio kombu in numerous ways. Mix it with rice. Or mix it with rice and canned tuna to make Shio Kombu Tuna Rice. Use it to make onigiri. Make Shio Kombu Tofu. Add it to stir fry or noodle dishes. Make Shio Kombu Sweet Potato (super good and healthy). Use it where you want an extra flavor boost.

Japanese markets often sell a variety of shio kombu. There's the regular version, the lower sodium version (pictured above), and even a finely cut version (it looks almost powdered) of shio kombu.

Ingredients

Here's what you'll need:

Sashimi grade salmon or ahi - In Honolulu we usually buy sashimi grade fish from Tamashiro Market or Nijiya.
Shio kombu - Can purchase at a Japanese market. I've seen it available online but prices are much better in store.
Sesame oil - This is a good quality everyday brand. If you have special / extra nice sesame oil, this is the time to use it.
Sesame seeds - You can use white or black sesame seeds. I used white sesame seeds this time, but next time I might use both!
Shiso leaves - Optional, but always delicious.

Instructions

Let's get cooking:

Slice the salmon or ahi into small cubes or thin slices.

Place the sashimi on a plate and drizzle the sesame oil on top. Add the sesame seeds and shio kombu. Gently mix.

Refrigerate for 15 minutes. Then wash and dry the shiso leaves. Place the shiso leaves on a dish, then plate the marinated sashimi on top. Enjoy it with a bowl of rice on the side!

Top Tip

The 15 minutes in the refrigerator is KEY. This gives the salmon/ahi enough time to marinate with the sesame oil and shio kombu. It also gives the shio kombu time to soften a little so that it's not as chewy.

Try tasting the dish right after you mix everything together. And then taste again after the 15 minutes in the refrigerator. Big difference ^_^

FAQ

What to eat this with?

A big bowl of hot rice!

How long does this dish keep?

Serve it within a few hours of preparation (keep it refrigerated until you're ready to eat).

Any variations?

Yes! Here's a couple of fun ideas:
- Use black sesame seeds in place of white. Or use a mix of both.
- Kat made the dish with hijiki furikake instead of shio kombu - will try this next time for sure.
- The original recipe uses sashimi bits (the odds and ends, so that you're still getting the same sashimi quality but not perfect cuts) - I love this idea but not many places sell the sashimi bits in Hawaii. But if you ever have end cuts, this is a great way to enjoy them.