We usually hit Inochi for dinner by which they usually run out of their marinated egg yolk for their bara chirashi dons.

No, it's not the same as salted egg yolk which has a crumbly and grainy texture due to the presence of salt and the dehydration process. Marinated (or cured) egg yolks have a creamier, firmer and denser texture.

You don't usually find it over sashimi or sushi but it's great with just plain rice with a dash of vinegar. I thought it went great with the vinegary sushi rice but it kinda overpowered the subtle natural sweetness of the sashimi!

If given a choice, I would have the usual tamago instead!