Tuna Sashimi

For sushi night, mix it up and make this Tuna Sashimi Recipe instead of the usual sushi roll recipes. Load up on sushi-grade tuna, choose your sushi sauce recipes and get going!

More Ahi Tuna Recipes: Tuna Roll, Tuna Crudo, Spicy Tuna, Hawaiian Poke, Temaki Sushi, and Ahi Tuna Poke Bowl.

Sashimi tuna

Sashimi is a simple and delicious Japanese dish made from thinly sliced ​​raw fish. no rice No trouble. It is traditionally served over daikon radish, while traditional accompaniments include wasabi and grated or pickled ginger. Shiso leaves are also a popular addition.

Sushi vs Sashimi

The difference between sushi and sashimi is in the rice, not the fish. The addition of sushi rice, especially rice with vinegar, turns sashimi into sushi. Because sashimi doesn’t contain rice, it’s not officially “sushi.”

ingredients

Quality tuna is really the only ingredient needed for this tuna recipe. Everything else is optional depending on your taste preferences.

Different types of tuna

Because sashimi recipes focus on the flavor and texture of delicate fish, it’s important to choose the highest quality that you have access to and can afford.

Here are the different types of tuna you can enjoy raw (from highest to lowest quality):

• Bluefin Tuna
• Bigeye Tuna (Ahi Sashimi)
• yellowfin tuna
• Albacore tuna

Personally, we don’t like using albacore tuna in raw dishes, so avoid it when making sushi recipes.

sauces

Soy sauce is the traditional go-to sauce, but who doesn’t love some dipping sauces? Here are some of our favorite sushi dipping sauces to serve with your meal:

toppings

All of these topping ideas are optional and non-traditional: tobiko, chives, black sesame, or panko.

How to make sashimi

Cut and serve baby! As mentioned above, sashimi only refers to the slice of raw fish. No more and no less. So grab a good quality piece of tuna, freeze for 10 minutes for easy slicing, and cut into 1/8″-1/4″ slices.

how to eat

The traditional method involves using chopsticks to add a small dollop of wasabi and grated ginger (or pickled ginger) to the fish before picking it up with chopsticks and dipping it in your choice of soy sauce or dipping sauce.

serving ideas

Spicy cucumber salad, pickles, or kani salad pair well with this dish, as does a bowl of sushi rice (instant pot sushi rice) or edamame.

recipe tips

• Before slicing, place the tuna in the freezer for 10 minutes to make it easier to slice.
• Use a sharp knife when cutting fish. Wipe and wet between cuts to keep the fish from sticking. Here is the sushi knife we own and love.
• Serve immediately after serving for the best freshness, texture and flavor.
• Add a dash of sriracha, chili sauce to spice it up!
• Raw fish is best consumed the same day it is purchased, but will keep in the fridge for up to 2 days. The longer you wait, the more “fishy” the taste will be.

variations

Tuna isn’t the only seafood you can use. Below are the most popular – just swap out the thinly sliced ​​tuna for thinly sliced ​​pieces of any of the following:

• Salmon Sashimi
• Eel Sashimi
• Hamachi sashimi
• Yellowtail Sashimi
• Squid Sashimi

Raw fish

If you are new to buying and handling raw fish, read our raw fish FAQs.

Raw fish is not recommended for pregnant women, the elderly, or those with compromised immune systems. We are not food safety experts, so if you have any questions, consult an expert or your doctor.

drink pairings

Asahi Super Dry, Sapporo, Kirin Ichiban, Sake, Chablis or Grüner Veltliner