Mix it into a sushi night and prepare it Tuna sashimi A recipe instead of the usual sushi roll recipes. Load up on sushi-grade tuna, choose your sushi sauce recipes, and start devouring!

Additional tuna recipes: tuna roll, tuna crudo, spicy tuna, Hawaiian poke, tamaki sushi and tuna poke bowl.

Tuna sashimi

Sashimi is a simple and delicate Japanese dish consisting of thinly sliced ​​raw fish. no rice no mess It is traditionally served on daikon radish while traditional garnishes include wasabi and grated or pickled ginger. Shiso leaves are also a popular addition.

Side by side photos show the difference between sushi vs sashimi.

Sushi vs sashimi

The difference between sushi and sashimi comes down to the rice, not the fish. The addition of sushi rice, especially vinegared rice, is what makes sashimi sushi. Since sashimi does not include rice, it is not officially “sushi”.

Component

High quality tuna is really the only ingredient required to make this tuna recipe. Everything else is optional, depending on your taste preferences.

Different types of tuna

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

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

  • Bluefin tuna
  • Big eye tuna (ahi sashimi)
  • Yellowfin tuna
  • Albacore

We personally don’t enjoy using belcor in raw dishes so avoid it when making sushi recipes.

Bigeye fish steak on a white plate.

sauces

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

decorations

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

How to make sashimi

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

Tuna sashimi on a plate with chopsticks and eel sauce.

how to eat

The traditional method involves using chopsticks to place a small drop of wasabi and grated ginger (or pickled ginger) on the fish before lifting it with chopsticks and dipping it in soy sauce or your choice of dipping sauce.

Submission ideas

Spicy cucumber salad, pickled cucumbers or cane salad would go well with this dish as would a bowl of sushi rice (instant sushi rice pot) or edamame.

Tips for recipes

  • Place the tuna in the freezer for 10 minutes, before cutting, to make it easier to slice.
  • Use a sharp knife when cutting fish. Wipe and moisten it between cuts so that the fish does not stick. here is the Sushi knife We hold and love.
  • Serve immediately after plating, for the best freshness, texture and taste.
  • Add a hit of Sriracha, chili sauce to spice it up!
  • Raw fish is recommended to be consumed the same day it is purchased, however, it will be kept in the refrigerator for up to two days. The taste will become more “fishy” the longer you wait.

Sliced ​​fish on a white platter with dipping sauce.

Variations

Tuna is not the only seafood you can use. Here are the most popular – to make simply replace the thinly sliced ​​tuna with thinly sliced ​​pieces of any of the following options:

  • Salmon sashimi
  • Eel sashimi
  • The machi sashimi
  • Sashimi will travel
  • Octopus sashimi

Raw fish

If you’re new to buying and handling raw fish, check out our raw fish FAQ.

Raw fish is not recommended for pregnant women, the elderly or people with immune depression. We are not food safety experts, so consult an expert or your doctor with any questions.

Pairings for drinking

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

Tuna sashimi on a plate with chopsticks and eel sauce.

Tuna sashimi

Mix it into a sushi night and prepare it Tuna sashimi A recipe instead of the usual sushi roll recipes. Load up on sushi-grade tuna, choose your sushi sauce recipes, and start devouring! Ahi tuna recipes make the perfect appetizer or light lunch.

Preparation time: 10 subtlety

total time: 10 subtlety

Course: Appetizer, lunch

kitchen: Japanese

Key word: Oh tuna, tuna recipes

Calories: 163KKL

author: Darcy Olson

cost: $20

Garnishes and sauce (optional)

  • Thinly slice the tuna, on the background of the grain. The slices should be 1/8″ – 1/4″ thick. Transfer to a large serving plate with the tuna slices slightly overlapping.

    1 kg of fresh sushi-grade tuna

  • Decorate with the wasabi and ginger. Serve immediately with soy sauce.

    Soy sauce, to taste

    Wasabi, to taste

    2 inch piece of fresh ginger or pickled ginger

Note 1 – Must be marked “sushi or sashimi grade tuna”.
Note 2 – Place the tuna in the freezer for 10 minutes, before cutting, to make it easier to slice.
Nutritional information is calculated based on using 4 ounces of tuna per serving. There are no other components in the calculations.

Calories: 163KKL | protein: 26G | Oil: 6G | Saturated fat: 1G | Polyunsaturated fat: 2G | Unsaturated fat: 2G | Cholesterol: 43mg | sodium: 44mg | potassium: 286mg | vitamin: 2475IU | calcium: 9mg | iron: 1mg

Source

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