Making tuna sashimi at home has never been easier. Learn about sushi grade fish, the best knife for sashimi, ideas for preparing tuna sashimi, proper sashimi slicing techniques and creative presentation and garnishing for sashimi dishes including fresh wasabi, ginger, soy sauce, soy yuzo citrus ponzu and more!
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Are you obsessed with sushi, sashimi and all delicious Asian foods? OK, you are in the right place!
You will absolutely adore this tuna sashimi recipe. It is a great way to get started on homemade sushi making. I promise, it is not as intimidating as it sounds and with a few easy techniques, you will be well on your way to preparing the perfect sushi and sashimi.
If you are a sashimi lover, definitely check out this Salmon Sashimi, Yellowtail Sashimi, Octopus Sashimi and Salmon Tataki. Or, if you are looking for a delicious Asian Korean pasta recipe, check out this gochujang pasta!
If you prefer a sushi roll with sushi rice, you will love this Tobiko Sushi, Spicy Crab Roll and Sweet Potato Sushi Roll (vegetarian!).
Jump to:
- Why this recipe works
- Ingredients (Tuna for Sashimi)
- How to make tuna sashimi
- Presentation and garnishes for sashimi
- Sashimi dipping sauce ideas
- Popular types of tuna used for tuna sashimi
- How to select tuna for sashimi
- Top 3 most popular cuts of tuna
- What is sushi grade fish?
- Best sashimi knife
- How to properly slice sashimi
- FAQ and expert tips
- Other delicious Asian inspired recipes
- Tuna Sashimi
Why this recipe works
- This tuna sashimi is easy to prepare, low calorie, healthy and packed with lean protein.
- You will love our easy tuna sashimi dipping sauce and garnish ideas which make it fun for everyone.
- Tuna sashimi is a beautiful preparation! This absolute show stopper is perfect for parties or a date night if you feel like being fancy. Speaking of showstoppers, be sure to check out this Sablefish Recipe.
Ingredients (Tuna for Sashimi)
The most important part of your ingredient selection is purchasing tuna that is suitable for raw consumption. I have explained this in more detailed below regarding FDA guidelines and a suitable fish supplier.
In addition to these safeguards, if you can find a high quality saku block, I would recommend.
A saku block, often referred to simply as a “saku,” is a specific preparation style for fish, particularly tuna, that is commonly used in Japanese cuisine.
The saku block is a rectangular or square-shaped portion of fish cut from a large fish (like tuna) that has been cut and portioned for easy handling and further preparation including sushi rolls, nigiri, maki rolls, sashimi and tataki.
If you don’t want to use your whole saku block for sashimi, I also recommend making ahi tuna poke (sesame oil, soy sauce, ginger, etc.).
How to make tuna sashimi
- Slice sashimi grade tuna into thin slices (sashimi style, about ¼ inch thick or your preference).
- Slices should be rectangular shape.
- Prepare dipping sauce and garnishes.
***Food Safety: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Check with Food and Drug Administration (FDA) and/or appropriate regulatory agency regarding food safety recommendations.
Leftovers and Storage: Eat immediately. Do not store.
Tuna Nigiri: Service sliced tuna over oval size mound of sushi rice.
Presentation and garnishes for sashimi
Soy Citrus Yuzu Ponzu Sauce
- Mix soy sauce and citrus yuzu ponzu sauce for a delicious dipping sauce. They can also be used as separate dipping sauces. If you would like to make garlic ponzu sauce, you can add a pinch of pressed or finely minced garlic to your ponzu. This garlic ponzu sauce was made popular by the famous Japanese restaurant Nobu.
Soy Sauce with Wasabi and Lemon
- Mix soy sauce, wasabi and lemon juice for a delicious dipping sauce. The lemon juice is not traditional but it adds a nice tart flavor.
Optional Garnishes
- Wasabi and pickled fresh ginger may also be served as a side.
- Sliced cucumber
- Shiso leaves/perilla leaves can be used as a bed for the sashimi.
- Daikon radish
- Microgreens
- Sesame seeds
Sashimi dipping sauce ideas
Popular types of tuna used for tuna sashimi
- Maguro (Bluefin Tuna): Bluefin tuna is considered the king of sashimi tuna. It has a rich, buttery texture and a deep, savory flavor. Bluefin tuna is further categorized into different cuts like otoro (fatty belly), chutoro (medium fatty), and akami (lean) for varied sashimi experiences. My personal favorite is otoro (tuna belly or fatty tuna). It is a rich melt-in-your-mouth experience!
- Yellowfin Tuna (Ahi): Yellowfin tuna is a versatile choice for ahi tuna sashimi. It has a milder flavor compared to bluefin but still offers a satisfying texture. Ahi is often used for its vibrant red color.
- Bigeye Tuna: Bigeye tuna is another excellent choice for sashimi. It falls between bluefin and yellowfin in terms of flavor and fat content. Its flesh is often reddish-pink and has a rich taste.
- Albacore Tuna: Albacore tuna, also known as “shiro maguro,” is lighter in color and flavor compared to bluefin and yellowfin. It has a mild, delicate taste and is sometimes preferred by those who prefer a less fatty sashimi.
- Skipjack Tuna (Katsuo): Skipjack tuna is often smoked or served seared, but it can also be used for sashimi. It has a firmer texture and a more pronounced fish flavor.
- Bonito (Katsuo): Bonito, a type of mackerel, is used for sashimi but is more commonly found in its smoked or dried form, known as katsuobushi, which is used to make dashi (Japanese broth).
- White Tuna: “White tuna” is not a specific species of tuna but a broad term that can refer to different types of fish. It is often used to describe albacore tuna, which has a lighter-colored flesh compared to other tuna species. Albacore has a milder flavor and a firmer texture, making it suitable for sashimi. However, “white tuna” can also sometimes refer to escolar, which is a different species altogether and has a distinct taste and texture. It’s important to clarify the type of fish when using the term “white tuna.”
- Hamachi: Hamachi, also known as yellowtail or amberjack, is a popular choice for sashimi and sushi. It has a rich, buttery flavor and a tender, silky texture. Hamachi is often characterized by its pale pink to deep yellow color and is highly prized in Japanese cuisine. It is commonly used for sashimi, nigiri sushi, and rolls.
How to select tuna for sashimi
The FDA requires that fish that is served raw or undercooked be
frozen for the destruction of parasites so you need to be sure that your fish supplier is in compliance with these requirements to ensure quality fresh fish and safety.
The choice of tuna depends on personal taste preferences, with some favoring the rich, fatty cuts while others prefer leaner options.
To ensure the safety of consuming raw fish, it is crucial to source seafood from trusted suppliers who adhere to best practices in handling and freezing to minimize the risk of foodborne illnesses, particularly when serving raw fish in dishes like sushi and sashimi.
Top 3 most popular cuts of tuna
Tuna used for sashimi is typically graded based on the quality and characteristics of the fish, especially its fat content and texture. The grading system can vary somewhat, but generally, you’ll find three main grades of tuna used for sashimi:
Otoro (大トロ): Otoro is the highest grade of tuna for sashimi. It comes from the fatty belly portion of the tuna (aka tuna belli sashimi or fatty tuna sashimi), specifically the area near the head.
Otoro is exceptionally marbled with fat, resulting in a rich, buttery texture and a melt-in-your-mouth experience. It is often considered the most prized and luxurious sashimi cut.
Chutoro (中トロ): Chutoro is the medium fatty tuna, located between the otoro and akami (lean) portions.
It has a good balance of fat and lean meat, offering a softer, flavorful sashimi experience compared to akami but not as rich as otoro.
Akami (赤身): Akami is the leanest grade of tuna used for sashimi. It comes from the muscular portions of the fish, such as the back and sides.
Akami has a deep red color and a firmer texture compared to the fattier cuts. It has a clean, meaty flavor and is often considered a healthier option due to its lower fat content.
The grading and pricing of these tuna cuts can vary by region and market, but in general, otoro is the most expensive and sought-after, followed by chutoro and then akami.
The choice of grade depends on personal preferences for texture, flavor, and fat content when enjoying tuna sashimi.
What is sushi grade fish?
“Sushi grade” or “Sashimi grade” is primarily a marketing term rather than a standardized or regulated designation.
It is used by seafood suppliers and markets to imply that the fish or seafood labeled as “sushi grade” is of high quality and safe to eat raw, such as in sushi or sashimi preparations.
However, because the use of this term is not regulated, it is essential for consumers and sushi chefs to rely on reputable sources that are in strict compliance with FDA guidelines for raw consumption, inspect the fish’s appearance and smell, and ensure proper handling and storage.
Best sashimi knife
Selecting a sashimi knife is essential for achieving precise and clean cuts when preparing raw fish dishes.
When choosing a sashimi knife, you should consider several factors but most importantly, it should be feel comfortable to you.
I love using my Dalstrong Shogun Series ELITE knives when I am preparing sushi and sashimi that requires precision cuts.
Other factors to consider include:
- A Japanese-style knife, such as a Yanagiba, Deba, Damascus or Usuba, are specifically designed for sushi and sashimi preparation.
- Ensure the blade is made from high-carbon stainless steel or traditional carbon steel, as these materials maintain a sharp edge for precise slicing.
- The length of the knife depends on your preferences and the type of sashimi you plan to make.
- Comfortable handle style and balance that suits your grip and provides control during slicing.
How to properly slice sashimi
Slicing sashimi properly is a skill that requires precision, attention to detail and lots of practice! In keeping with my sushi obsession, I always ask Japanese sushi chefs preparing my meals for their best tips. Don’t judge me! Here are some tips I have garnered along the way:
- Sharp Knife: This is very important. No one wants jagged fish! A sharp knife ensures clean cuts and minimizes damage to the fish’s delicate fibers.
- Angle of the Cut: Hold the knife at a 45-degree angle to the sashimi block or fillet. This angle allows for a smoother slicing motion and helps maintain the integrity of the fish.
- Single Stroke: Use a single, continuous motion to slice through the fish. No sawing the fish! If you have to apply too much pressure then your knife is not sharp and you will bruise or tear the flesh. Let the knife do the work.
- Thin Slices: Aim for thin, uniform slices. The ideal thickness varies depending on personal preference and the type of fish, but generally, sashimi should be sliced to a thickness of about ⅛ to ¼ inch (3-6 mm).
- Consistent Size: Try to maintain consistent slice sizes throughout the entire piece of sashimi. Practice makes perfect.
- Slicing Against the Grain: Pay attention to the grain or muscle fibers of the fish. For a tender texture, slice against the grain (perpendicular to the fibers). This technique helps break down the fibers and ensures a smoother, melt-in-your-mouth experience.
- Use a Soaked Towel: To keep the blade clean and prevent the fish from sticking to the knife, have a wet towel nearby. Wipe the blade between slices to maintain cleanliness and precision. Also, be careful!
FAQ and expert tips
There are approximately 30 calories in 1 oz of tuna sashimi (180 calories for a 6 oz portion).
Other delicious Asian inspired recipes
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Tuna Sashimi
Equipment
- Sharp sushi knife or slicing knife
Ingredients
Tuna Sashimi
Soy Citrus Yuzu Ponzu Sauce
- 1 tablespoon soy sauce
- 1 tablespoon citrus ponzu sauce
- ¼ teaspoon pressed or minced garlic optional for garlic ponzu sauce
Soy Sauce with Wasabi and Lemon
- 3 tablespoon soy sauce
- ¼ teaspoon wasabi adjust to desired level of heat
- ¼ teaspoon fresh lemon juice
Optional Garnishes
- 5-6 slices lemon
- ½ teaspoon wasabi
- 1 tablespoon pickled ginger (thinly sliced)
Instructions
Tuna Sashimi
- Slice tuna into thin slices (sashimi style, about ¼ inch thick or your preference). Slices should be rectangular shape.
Soy Citrus Yuzu Ponzu Sauce
- Mix soy sauce and citrus yuzu ponzu sauce for a delicious dipping sauce. They can also be used as separate dipping sauces. If you would like to make garlic ponzu sauce, you can add a pinch of pressed or finely minced garlic to your ponzu. This garlic ponzu sauce was made popular by the famous Japanese restaurant Nobu.
Soy Sauce with Wasabi and Lemon
- Mix soy sauce, wasabi and lemon juice for a delicious dipping sauce. The lemon juice is not traditional but it adds a nice tart flavor.
Optional Garnishes
- Wasabi and pickled ginger may also be served as a side.
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