If you're new to making sushi, please see the Sushi Beginner's Guide before getting started! This includes guides to all the basics, FAQ, and how to source ingredients. This site focuses on Americanized/Westernized sushi, check out the Types of Sushi page to learn more!
This flavorful marinade that is perfect for salmon and tuna! Made with soy sauce, sake (Japanese rice wine) and mirin (sweet Japanese cooking wine) a short soak in this sauce adds some extra savoriness to sushi fish. Prepare this marinade for just one batch of sushi, or make a few batches at once and store it in the fridge for up to 3 weeks.
I'm sure this recipe would be delicious with other types of fish, but so far I've only tested it with salmon and maguro (bluefin) tuna.
Serving Size
One batch is enough marinade to cover approximately 0.3 pounds of sliced fish. If preparing for a larger batch please double or triple the recipe. If preparing for a smaller batch I recommend preparing the marinade as written and not reducing the quantities listed.
Ingredients & Substitutions
Don't forget to check out the guides on Buying Fish For Sushi and Buying Other Ingredients for Sushi if you're not sure where to find what you need! I include online product links for reference, but it's typically much cheaper to purchase these items locally, so check out your local options!
Tuna, Salmon, or Other Sushi Fish
- Make sure you're using fish that is safe to eat raw (more info)
- I have tested this recipe with salmon and maguro (bluefin) tuna, but it would likely be delicious on other sushi fish as well!
Soy Sauce
- Any soy sauce you have on hand will do just fine for this recipe, I typically use Kikkoman brand (regular link) (low sodium link) (gluten free link). This should be easy to find at any major grocery store.
- If you're cooking with soy sauce often, consider stocking up with a large jug (regular link) (low sodium link) (gluten free link) I typically purchase the 64 oz jug.
- There's a wide variety of interesting soy sauce options out there, however their uniqueness will likely be lost in this recipe. I recommend saving those for your dipping soy sauce and using a staple soy sauce such as Kikkoman for this.
- I do NOT recommend substituting ponzu sauce for most recipes. The citrus in ponzu sauce can cook raw seafood (think ceviche) so any prolonged contact/marinating is not recommended.
Sake
- Sake is Japanese rice wine. It contains alcohol (so it will require someone over 21 to purchase in the US) however the alcohol will be cooked off in this recipe.
- Sake comes in both a clear variety and a cloudy/unfiltered variety. For this recipe I recommend using the clear variety.
- You may be able to find sake at a normal American grocery store, but you will definitely be able to find it at an Asian grocery store. If you don't plan on enjoying the rest as a beverage I recommend reaching for the cheap stuff. You can likely find a small single-serve bottle in the refrigerated alcohol section for just a few dollars.
Mirin
- Mirin is sweet Japanese rice wine, intended to be used for cooking. It's a staple ingredient in many Japanese sauces.
- You may be able to find mirin in the international aisle at an American grocery store. You'll find more options for mirin at an Asian grocery store, and it can also be found online (link).
- If you have trouble finding mirin you can substitute dry sherry or a sweet marsala wine. You can also substitute dry white wine if you add ½ teaspoon of sugar for ever tablespoon used.
What to Make
This marinade is delicious on fish used for nigiri, and there are a few roll recipes on the site that call for it! You can substitute marinated fish into most roll recipes to amp up the flavor, it's delicious in a simple roll with the marinated fish and avocado or cucumber.
Soy Sake Marinade for Sushi Fish
Ingredients
Instructions
- Combine the mirin and sake in a small saucepan over medium high heat. Bring to a simmer then add the soy sauce and bring to a boil.
- Boil for about a minute then kill the heat. Pour the marinade into a heat proof bowl and chill it before adding the fish. The fastest way to chill the marinade is submerging the container in an ice bath. Prepared marinade can be stored in an airtight container in the fridge for up to 3 weeks.
- Place the sliced fish into the chilled marinade. Marinate for 10 minutes than remove and pat dry with paper towels. Discard used marinade.
Notes
Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
Mendi says
This is so good on salmon!! Ive used it in rolls and some nigiri.