Mix it up for sushi night and make this Tuna Sashimi recipe instead of the usual sushi roll recipes. Load up on sushi-grade tuna, pick your sushi sauce recipes and get to grubbing!
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 delicate Japanese dish comprised of thinly-sliced raw fish. No rice. No fuss. It’s traditionally served over daikon radish while traditional garnishes include wasabi and grated or pickled ginger. Shiso leaves are also a popular addition.
Sushi vs Sashimi
The difference between sushi and sashimi comes down to rice, not the fish. The addition of sushi rice, specifically rice made with vinegar, is what turns sashimi into sushi. Since sashimi doesn’t include any rice, it’s not officially “sushi”.
Ingredients
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 you can enjoy raw (from highest quality to lowest quality):
- Bluefin Tuna
- Bigeye Tuna (Ahi Sashimi)
- Yellowfin Tuna
- Albacore
We personally don’t enjoy using albacore 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 a few of our favorite sushi dipping sauces to serve along side your meal:
- Soy Sauce
- Sriracha Mayo
- Ponzu Sauce
- Eel Sauce
- Horseradish Sauce
- Horseradish Aioli
- Boom Boom Sauce
Garnishes
All of these garnish ideas are optional and non-traditional: Tobiko, chives, black sesame seeds, or Panko.
How To Make Sashimi
Slice and serve, baby! As mentioned above, sashimi refers to just the slice of raw fish. No more no less. So grab a high quality cut of tuna, freeze it for 10 minutes for easy slicing, and cut into 1/8″-1/4″ slices.
How To Eat
The traditional method includes using chopsticks to place a small dab of wasabi and grated ginger (or pickled ginger) on the fish before picking it up with chop sticks and dipping it in soy sauce or your chosen dipping sauce.
Serving Ideas
Spicy cucumber salad, pickled cucumbers or kani salad would pair well with this dish as would a bowl of sushi rice (sushi rice instant pot) or edamame.
Recipe Tips
- Place the tuna in the freezer for 10 minutes, before slicing, to make it easier to slice.
- Use a sharp knife when cutting fish. Wipe and wet it between cuts to keep the fish from sticking. Here’s the sushi knife we own and love.
- Serve immediately after plating, for the best freshness, texture and flavor.
- Add a hit of Sriracha, chili sauce to spice it up!
- Raw fish is best consumed the same day as purchased, however, it will keep in the refrigerator for up to 2 days. The flavor will become more “fishy” the longer you wait.
Variations
Tuna isn’t the only seafood you can use. Below are the most popular- to make just swap out the thinly sliced tuna and replace with thinly sliced pieces of any of the below:
- Salmon Sashimi
- Eel Sashimi
- Hamachi Sashimi
- Yellowtail Sashimi
- Octopus Sashimi
Raw Fish
If you’re new to buying and handling raw fish, check out our FAQ’s on raw fish.
Raw fish isn’t recommended for pregnant women, the elderly or immunocompromised individuals. We aren’t food safety experts, so consult an expert or your doctor with any questions.
Drink Pairings
Asahi Super Dry, Sapporo, Kirin Ichiban, Sake, Chablis, or Grüner Veltliner
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