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Ingredients
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Sake Toro (Salmon Belly) Preparation
Garnishes & Condiments
Method
Sake Toro (Salmon Belly) Preparation
Trim and portion
Pat the salmon belly dry with paper towels. If very thick, slice into 6–8 equal portions about 1/2 inch thick for sashimi-style plating or 3/4–1 inch pieces for searing. Remove any pin bones with tweezers; leave skin on or remove depending on preference.
Light cure (optional, recommended for texture)
Sprinkle kosher salt evenly over both sides of the portions (use about 1 tsp total). Place fish on a plate, cover, and refrigerate for 10–15 minutes. This firms the flesh slightly and reduces surface moisture. After 10–15 minutes, rinse briefly under cold water to remove excess salt and pat dry thoroughly.
Marinade
In a small bowl combine mirin (1 tbsp), light soy sauce (1 tsp), rice vinegar (1 tsp) and neutral oil (1 tsp). Brush a light coating of this mixture on both sides of each portion. Let sit 5 minutes at room temperature to absorb flavor. Reserve remaining marinade for brushing during finishing.
Serve raw (sashimi) or quick-sear
Option A — Sashimi: Arrange portions on a chilled plate, brush once more with the reserved marinade, and go to plating. Option B — Quick-sear (preferred for slightly smoky flavor): Heat a heavy skillet or cast-iron pan over high heat until shimmering. Reduce heat to medium-high and carefully lay the salmon belly pieces, skin-side down if skin-on. Sear 45–60 seconds until edges brown and fat renders; flip and sear 15–30 seconds just to warm interior (toro is best kept medium-rare). Remove to a rack or plate and let rest 1 minute before plating.
Final seasoning
Immediately after cooking or before serving raw, brush any remaining marinade sparingly. Finish with a light sprinkle of toasted sesame seeds and a quick squeeze of lemon or yuzu over each portion. If using yuzu kosho or wasabi, add a small dab atop each piece.
Garnishes & Assembly
Prepare garnishes: thinly slice scallions and shiso leaves. If using microgreens or mizuna, toss lightly to remove excess moisture.
Plate the salmon belly pieces spaced on a serving plate. Scatter sliced scallions and shiso over and around the fish. Add microgreens for color and texture. Place lemon or yuzu wedges on the side.
Finish and serve: Serve immediately so the salmon is at optimal temperature and texture. Provide extra soy or ponzu on the side if desired. Recommended accompaniment: steamed rice or a small bowl of ponzu dipping sauce.
