Sake Toro ‡ Recipe

Inspired by Uchi Austin

Time45m

Serves2

salmon belly

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Ingredients

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1
Marinate the Salmon Belly
In a bowl, combine soy sauce, mirin, sesame oil, and grated ginger. Add the salmon belly and coat thoroughly. Cover and refrigerate for at least 30 minutes.
2
Cook the Salmon Belly
Preheat a grill or a non-stick skillet over medium heat. Remove the salmon belly from the marinade and discard the excess marinade. Cook the salmon for about 2-3 minutes on each side until the skin is crispy and the fish is cooked to your liking.
3
Garnish and Serve
Once cooked, remove from heat and sprinkle with sea salt, chopped green onions, and black sesame seeds. Serve warm as a main dish or with sushi rice.