Shinji marinated some of the salmon sashimi with some soy sauce and mirin overnight. We had it for dinner over a bowl of rice with some ikura (salmon roe). When we have the salmon sashimi we garnish it with the seasoned kombu, but as it has a lot of flavor from the soy sauce and mirin we put just a bit of nori underneath the salmon which gives the dish some earthiness. This same marinade can be used for tuna.
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