Shio Koji Salmon with Overflowing Ikura

Name: Shio Koji Salmon with Overflowing Ikura
Total time: 180 min
Yield: 2 Portions
Ingredients: 🐟 120g sashimi-grade salmon; 🧡 2 tbsp soy-marinated ikura; 1 tbsp shio koji; 2 shiso leaves

Coût $15, économiser $10

Source: Recommended by CookPal

180 Min
2 Portions
$15

Shio Koji Salmon with Overflowing Ikura

Coût $15, économiser $10

Source: Recommended by CookPal

180 Min
2 Portions
$15

INGRÉDIENTS

Fish
- 🐟 120g sashimi-grade salmon
- 🧡 2 tbsp soy-marinated ikura
Condiments
- 1 tbsp shio koji
Herbs
- 2 shiso leaves

ÉTAPES

Place salmon and shio koji in a storage bag, gently massage, and remove air from the bag. Refrigerate for 2–3 hours.

Trim the stems of shiso leaves and slice them into thin strips.

Arrange the marinated salmon on a plate, top with ikura and shiso leaves.

NUTRIMENTS

Par portion

🔥

250

Calories

25g
Protéines
5g
Glucides
15g
Graisses

💡 Astuces

Use sashimi-grade salmon for the best texture and safety.Shio koji enhances the umami flavor of the salmon.Pair with steamed rice or enjoy as a standalone dish.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.