If you’re on the hunt for tasty Japanese seafood recipes, you’re in for a treat! I’ve compiled some of my absolute favorites that range from delightful appetizers to hearty family dinners. Each of these dishes showcases the vibrant flavors of Japanese cuisine, ensuring your meal will be both fresh and satisfying.

Let’s kick things off with a fantastic Japanese-style appetizer—steamed clams in sake!

Ingredients

• Fresh small clams
• Sesame oil
• Good quality sake or dry white wine
• Soy sauce (optional)
• Salt and pepper to taste
• Minced green onions for garnish
• Shredded fresh ginger for garnish

Instructions

Prepare the Clams

1. Heat up a splash of sesame oil in a skillet over medium heat.
2. Add the fresh clams to the pan and sauté them for 1-2 minutes.

Steam the Clams

1. Pour sake (or dry white wine) over the clams, then cover the pan.
2. Steam on high heat, shaking the pan occasionally, until the clam shells open up and the clams are fully cooked.
3. Discard any clams that remain closed.

Serve

1. Enjoy the clams hot or at room temperature, garnished with minced green onions and shredded ginger for an extra kick!

Sushi Hand Rolls

Making your own sushi rolls can seem daunting, but I assure you, it’s easier than it looks! This is a wonderful activity to enjoy with family or friends. Prepare a pot of sushi rice, lay out a selection of fillings, and let everyone create their own masterpiece!

Ingredients

• Sushi rice
• Nori sheets
• Fresh fish (salmon, tuna, etc.)
• Vegetables (cucumbers, avocados, etc.)
• Wasabi and pickled ginger for serving

Instructions

Prepare the Sushi Rice

1. Cook sushi rice according to package instructions and let it cool to room temperature.

Assemble the Hand Rolls

1. Lay a sheet of nori on a bamboo sushi mat.
2. Add a small amount of sushi rice across the bottom half of the sheet.
3. Layer your choice of fresh fish and vegetables on top of the rice.
4. With the help of the bamboo mat, roll the nori away from you, tucking the filling in as you go.
5. Slice the roll in half and serve immediately with wasabi and pickled ginger.

Unagi Kamameshi

This flavorful Japanese dish combines seasoned rice with grilled eel and a savory stock poured generously over it. Topped with wasabi and chopped green onions, it’s a dish that will make your taste buds sing!

Ingredients

• Short-grain rice
• Grilled unagi (eel)
• Soy sauce
• Mirin
• Stock (dashi or chicken broth)
• Chopped green onions for garnish
• Wasabi for serving

Instructions

Prepare the Rice

1. Rinse the rice until the water runs clear, then cook it according to the package instructions, but replace half the water with dashi or chicken broth for added flavor.

Combine Unagi and Rice

1. Once the rice is cooked, fluff it with a fork and mix in a splash of soy sauce and mirin.
2. Layer the grilled unagi on top of the rice and drizzle additional broth over the top.
3. Garnish with chopped green onions and serve with wasabi.

Katsuo no Tataki

Katsuo no Tataki is a delightful seared bonito sashimi seasoned with garlic. It’s a unique variation of sashimi—eaten with garlic and served with a tangy dipping sauce. It’s incredibly easy to prepare, and you may even find pre-seared bonito at your local market for quicker assembly.

Ingredients

• Bonito fish (may be pre-seared)
• Garlic cloves, thinly sliced
• Soy sauce for dipping
• Scallions for garnish

Instructions

Slice the Bonito

1. Thinly slice the seared bonito fish and arrange on a serving plate.
2. Sprinkle the slices with garlic and garnish with scallions.
3. Serve with a side of soy sauce for dipping.

Uosuki: Fish Sukiyaki

This variant of sukiyaki features a mix of fresh fish and seafood, simmered together with tasty vegetables and broth. It’s not only delicious but also very customizable based on what ingredients you prefer.

Ingredients

• Fresh fish (slices of your choice)
• Seafood (shrimp, scallops, etc.)
• Sukiyaki sauce (soy sauce, mirin, and sugar mix)
• Seasonal vegetables (onions, mushrooms, bok choy)

Instructions

Prepare the Broth

1. In a pot, mix together equal parts soy sauce, mirin, and sugar over low heat until warmed.

Cook the Seafood and Vegetables

1. Add the seafood and slices of fish to the pot and cook until the seafood is just done.
2. Add the seasonal vegetables and let simmer until tender.
3. Serve hot from the pot with rice or noodles.

Fried Sardines with Shiso

Shiso is an indispensable herb in Japanese cooking. This dish comprises fried sardines stuffed with fragrant shiso leaves, and it’s a simple yet mouthwatering seafood delight!

Ingredients

• Sardines, cleaned and filleted
• Fresh shiso leaves
• Flour for dredging
• Oil for frying
• Salt for seasoning

Instructions

Stuff and Fry

1. Place a few shiso leaves on each sardine fillet, then roll them up.
2. Dredge in flour and fry in heated oil until golden brown and crispy.
3. Drain on paper towels, season with salt, and serve hot!

Nanbanzuke: Marinated Fried Fish from Nagasaki

Nanbanzuke features small fried fish marinated in a zesty vinegar-based sauce combined with red peppers and leeks. It’s a forgiving recipe, making it perfect for those new to Japanese cooking!

Ingredients

• Small fish (horse mackerel, for example)
• Vinegar
• Sugar
• Red peppers
• Leeks
• Oil for frying

Instructions

Fry and Marinate

1. Deep-fry the small fish until golden and crispy, then set aside to cool.
2. In a bowl, combine vinegar, sugar, sliced red peppers, and leeks.
3. Add the fried fish to the marinade and let them soak for at least an hour before serving.

Tai Chazuke

Tai Chazuke is a fantastic way to use up leftover rice! While it typically features fresh sashimi-grade sea bream, feel free to customize it with your favorite toppings.

Ingredients

• Cooked white rice
• Sashimi-grade tai (sea bream)
• Green onions for garnish
• Umeboshi (pickled plum), sesame seeds, or other favorite toppings

Instructions

Assembly

1. Place a bowl of rice in front of you, and top it generously with slices of fresh tai.
2. Pour over hot dashi tea or broth.
3. Garnish with green onions and any additional toppings you enjoy.

Japanese Seafood Soups and Stews

When it comes to comforting meals, two of my top choices are my Oyster Riverbank Miso Stew and Salmon and Vegetable Tonjiru Soup recipes.

Kaki no Dote Nabe (Oyster Riverbank Stew)

This dish is a type of nabemono, known for its versatility and enjoyable preparation, particularly when shared around the table with loved ones.

Salmon and Vegetable Tonjiru Soup

Tonjiru is a beloved winter dish, usually made with pork belly. In my version, I’ve switched things up by using fresh salmon chunks and adding some uncured bacon, which maintains the traditional essence while offering a delightful twist.

Ingredients for Tonjiru

• Fresh salmon, cut into chunks
• Whole radish, sliced
• Onions, sliced
• Carrots, sliced
• Miso paste
• Water or dashi
• Bacon (optional)

Instructions for Tonjiru

1. In a pot, add water or dashi, along with the sliced radish, onions, and carrots. Bring to a boil and simmer until tender.
2. Add in the salmon and bacon (if using) and cook until just done.
3. Stir in miso paste to taste and simmer briefly before serving hot.