How to Eat Shoyuzuke
Shoyuzuke is eaten raw, like sashimi. Refrigerate it the moment it arrives, then enjoy it chilled — straight from the can, spooned over hot rice, or wrapped in nori. Mayak eggs make a great topper. Once opened, eat within 2 days.
Step by step
- Keep it cold. Refrigerate the can the moment it arrives.
- Thaw if frozen. Move the can from the freezer to the fridge for about 2 hours.
- Shake and open. Shake well before opening so the marinade coats every piece.
- Serve. Eat it chilled — straight from the can, over hot rice, or wrapped in nori. Add Mayak eggs for a richer rice bowl.
- Store leftovers. Once opened, enjoy within 2 days; keep refrigerated at or below 4°C.
Ways to serve
- Straight from the can — chilled, as is.
- Over hot rice — warm rice against cold salmon is the classic donburi-style bite.
- Wrapped in nori — spoon onto toasted seaweed for a quick hand-roll.
- With Mayak eggs — jammy soy-marinated eggs alongside.
Storage & freshness
Refrigerate immediately on arrival. Once opened, consume within 2 days. Sealed, keep at or below 4°C, or freeze at −12°C for up to 7 days. Thaw by moving the can from the freezer to the fridge for about 2 hours, and shake well before eating. Do not refreeze after thawing.
Frequently asked questions
How do you eat Shoyuzuke?
Eat it raw, like sashimi: chilled, straight from the can, over hot rice, or wrapped in nori. Refrigerate on arrival; once opened, enjoy within 2 days.
Do you eat it raw?
Yes. It is sashimi-grade salmon, served raw like sashimi. Keep it cold and handle it as you would fresh sashimi.
What do you serve it with?
Hot rice and nori are the classics. Mayak eggs make a great topper, and it is just as good straight from the can.
How long does it keep once opened?
Enjoy within 2 days of opening, kept refrigerated at or below 4°C.
How do I thaw it?
If frozen, move the can from the freezer to the fridge for about 2 hours, then shake well before eating. Do not refreeze after thawing.
Should I cook it?
No. Shoyuzuke is meant to be eaten raw and chilled, like sashimi — cooking it would change the texture and flavour.