Tuna Sashimi Recipe: How to Slice and Serve Perfect Raw Tuna

Oh, tuna sashimi—fresh, silky, and melt-in-your-mouth delicious! It’s the kind of dish that makes you feel like a pro chef without breaking a sweat. Just a quick chop, a little drizzle of umami-packed marinade, and boom—you’ve got a restaurant-worthy plate that’ll have everyone licking their chopsticks.

Tuna sashimi is a beloved staple in Japanese cuisine. It’s simple yet refined, focusing on the pure, natural flavors of high-quality raw fish. Unlike sushi, which comes with seasoned rice, sashimi is all about the fish itself. The key? Using the freshest, sushi-grade tuna, cutting it with precision, and pairing it with just the right sauces and garnishes.

But what exactly makes tuna “sushi-grade”? How do you slice it properly? And what’s the best way to serve it for maximum flavor? Stick with me, and by the end of this guide, you’ll know everything you need to make perfect tuna sashimi at home—no fancy culinary degree required.

What is Tuna Sashimi?

Tuna sashimi is a traditional Japanese dish made of thinly sliced raw tuna. The word “sashimi” means “pierced body,” a nod to the historical practice of cutting fish into delicate, precise slices. Unlike nigiri sushi, which includes a small bed of rice, sashimi is served on its own—just pure, unadulterated fish.

How Tuna Sashimi Differs from Sushi and Nigiri

• Sashimi: Raw fish sliced and served without rice.
• Sushi: Vinegared rice topped with raw or cooked fish.
• Nigiri: A hand-pressed ball of sushi rice with a slice of raw fish on top.

Tuna sashimi is particularly popular because of its rich, buttery texture and slightly sweet, umami-packed flavor. Bluefin, yellowfin, and bigeye tuna are the most commonly used varieties, prized for their deep red color and melt-in-your-mouth tenderness.

You’ll often find tuna sashimi served with soy sauce, wasabi, and thinly sliced daikon radish. Some chefs even drizzle it with citrusy ponzu sauce or a hint of garlic oil to add a subtle kick. Whether served solo or as part of a vibrant sashimi platter, one thing is for sure—when done right, tuna sashimi is an absolute showstopper.

Choosing the Best Tuna for Sashimi

Now, let’s get real for a second—sashimi is all about the quality of the fish. If you start with the wrong kind of tuna, no amount of fancy slicing or plating will save it.

What is Sushi-Grade Tuna?

Here’s the deal: “sushi-grade” isn’t a regulated term. It simply means that the fish has been handled and frozen in a way that makes it safe to eat raw. To kill parasites, sushi-grade tuna is typically frozen at -4°F (-20°C) for at least seven days or flash-frozen at -31°F (-35°C) for 15 hours.

Best Types of Tuna for Sashimi

Not all tuna is created equal. Here are the top choices for sashimi:

• Bluefin Tuna (Maguro) – The most luxurious option, rich in fat and flavor.
• Yellowfin Tuna (Ahi) – Leaner but still tender, with a mild taste.
• Bigeye Tuna – A good balance between bluefin and yellowfin, slightly more buttery.
• Albacore Tuna – Lighter in color with a softer texture, often used in tataki.

Where to Buy Sushi-Grade Tuna

• Local fish markets – Ask if the tuna is sushi-grade and handled properly.
• Japanese specialty stores – Often carry high-quality frozen tuna.
• Online seafood suppliers – Great for getting premium-grade fish shipped straight to your door.

How to Check for Freshness

• Color – Should be deep red or pink, with no brown spots.
• Texture – Firm to the touch, not mushy.
• Smell – Clean and ocean-fresh, never fishy.
• Fat Marbling – Look for beautiful streaks of fat in premium cuts like Chūtoro or Ōtoro.

Essential Tools & Ingredients for Perfect Tuna Sashimi

Making tuna sashimi at home doesn’t require a ton of fancy equipment, but a few key tools will make all the difference.

The Right Knife for Slicing Sashimi

• Sushi Knife (Yanagiba) – The best tool for smooth, precise cuts.
• Wüsthof Chef’s Knife – A solid alternative if you don’t have a sushi knife.

Keeping your knife razor-sharp is crucial—dull blades will crush the delicate tuna fibers instead of slicing them cleanly.

Other Must-Have Tools

• Cutting Board – A large, non-slip surface for easy slicing.
• Tweezers – For removing tiny bones from the fish.
• Mandolin – Great for slicing daikon radish into ultra-thin strands for garnish.

Essential Ingredients for Tuna Sashimi

• Fresh tuna – Sushi-grade, of course.
• Japanese soy sauce – Look for high-quality brands like Kikkoman or Tamari.
• Wasabi and pickled ginger – Classic pairings for sashimi.
• Daikon radish – Adds crunch and a mild peppery bite.
• Optional: Sashimi Dipping Sauce – Try ponzu, spicy mayo, or a garlic-soy blend for variety.

How to Cut Tuna for Sashimi: Step-by-Step Guide

This is where the magic happens. Cutting tuna for sashimi is all about technique—one wrong move and you’ll end up with ragged, uneven slices instead of smooth, professional-looking cuts.

Step 1: Prep Your Fish

• If your tuna is frozen, thaw it in the fridge overnight (never at room temperature).
• Pat it dry with paper towels to remove excess moisture.

Step 2: Set Up Your Workspace

• Place a clean, dry cutting board on a stable surface.
• Sharpen your knife to ensure effortless slicing.

Step 3: Identify the Grain

• Look at the muscle fibers in the tuna—these are the “grain” lines.
• Always cut against the grain to maximize tenderness.

Step 4: Slice with a Single Motion

• Hold the knife at a slight angle and slice smoothly in one clean stroke (no sawing back and forth).
• Aim for slices about ¼-inch thick for the best texture.

Step 5: Arrange and Serve

• Lay the slices out neatly on a plate.
• Garnish with daikon radish, shiso leaves, or microgreens.

How to Make Tuna Sashimi at Home

Making tuna sashimi at home might sound like a high-stakes task, but trust me—it’s way easier than it looks. With the right ingredients, a sharp knife, and a few simple techniques, you’ll be slicing and plating like a pro in no time.

Ingredients You’ll Need

• Sushi-grade tuna (6-8 oz.) – Fresh, high-quality cuts like bluefin, yellowfin, or bigeye.
• Japanese soy sauce – Aged soy sauce or Tamari for depth of flavor.
• Wasabi paste – Just a small dab for an extra kick.
• Pickled ginger – Cleanses the palate between bites.
• Daikon radish – Sliced into thin strands for garnish.
• Shiso leaves (optional) – Adds a mild, minty freshness.
• Sesame seeds (optional) – A light sprinkle for a subtle crunch.

Step-by-Step Instructions

1. Prep the Tuna

• Remove the tuna from the fridge for about 10 minutes before slicing to take off the chill without letting it warm up too much.
• Pat the tuna dry using a paper towel to remove any moisture.

2. Slice Like a Pro

• Place the tuna on a clean, dry cutting board.
• With a sharp sushi knife, cut against the grain using long, smooth strokes.
• Aim for ¼-inch thick slices—not too thick, not too thin.

3. Arrange Beautifully

• Lay the slices neatly on a plate, slightly overlapping for a classic sashimi presentation.
• Garnish with shiso leaves, shredded daikon, or microgreens for a fresh look.

4. Serve with Dipping Sauces

• Place a small dish of soy sauce on the side.
• Add a tiny mound of wasabi—remember, a little goes a long way!
• Serve with pickled ginger to refresh your palate between bites.

And that’s it—you’ve just made restaurant-quality tuna sashimi in your kitchen!

Tuna Sashimi Dipping Sauces: Perfect Flavor Pairings

A great dipping sauce can take your tuna sashimi from good to unforgettable. While traditional soy sauce and wasabi are the go-to choices, there are plenty of other ways to mix things up.

Classic Soy Sauce & Wasabi

The simplest and most traditional way to enjoy tuna sashimi. Just dip a corner of your fish into the soy sauce and add a tiny dab of wasabi for a burst of heat.

Ponzu Sauce: A Citrusy Twist

Ponzu is a light, citrus-based soy sauce that adds a refreshing tang to sashimi. To make it at home, combine:

• 3 tbsp soy sauce
• 2 tbsp fresh lemon juice
• 1 tbsp mirin (sweet rice wine)
• ½ tsp grated ginger
• ½ tsp dashi granules for extra umami

Spicy Mayo Dipping Sauce

If you like a little heat, this creamy-spicy sauce is a game changer. Mix together:

• 2 tbsp Japanese mayo
• 1 tsp Sriracha
• ½ tsp sesame oil

Garlic-Soy Dipping Sauce

For a bold, umami-packed dip, mix:

• 3 tbsp soy sauce
• 1 tsp sesame oil
• 1 clove garlic, finely minced
• ½ tsp grated ginger

Try them all and see which one is your favorite—each brings out a different side of tuna sashimi’s delicate flavors.

Serving Suggestions: How to Enjoy Tuna Sashimi

Tuna sashimi is fantastic on its own, but why not have fun with it? Here are some creative serving ideas to try.

1. Tuna Sashimi Platter

A classic arrangement of sliced sashimi served with daikon radish, shiso leaves, and dipping sauces. Perfect for impressing guests.

2. Tuna Sashimi Bowl

Turn your sashimi into a complete meal by serving it over rice with avocado, cucumber, and a drizzle of soy sauce or ponzu.

3. Tuna Sashimi Salad

For something light and refreshing, toss sashimi slices with mixed greens, sesame dressing, and crunchy toppings like radish and toasted sesame seeds.

4. Spicy Tuna Sashimi

Want some heat? Mix your sashimi slices with chili oil, sesame seeds, and a splash of soy sauce for a spicy kick.

5. Pairing Ideas

Looking for the perfect side dish? Try these:

• Miso Soup – A warm, umami-packed starter.
• Pickled Vegetables – Refreshing and slightly tangy.
• Edamame – Lightly salted soybeans for a protein boost.

Common Mistakes to Avoid When Making Tuna Sashimi

Even the best ingredients can go to waste if you don’t handle them properly. Here are the biggest mistakes to avoid:

1. Using Low-Quality Tuna

Regular supermarket tuna won’t cut it—always use sushi-grade fish.

2. Cutting with a Dull Knife

A sharp blade is essential for clean, precise slices. Dull knives will tear the fish, ruining the texture.

3. Slicing the Wrong Way

Always cut against the grain for maximum tenderness.

4. Over-Marinating

Sashimi should be lightly seasoned—too much soy sauce can overpower the delicate taste of the fish.

5. Serving at the Wrong Temperature

Tuna sashimi should be chilled, but not ice-cold. Let it rest for a few minutes after taking it out of the fridge.

Japanese Sashimi Presentation Tips

In Japanese cuisine, presentation is just as important as flavor. A beautifully arranged sashimi plate elevates the dining experience, making each bite feel special. Here’s how to plate tuna sashimi like a true sushi chef.

1. Arrange the Slices Neatly

• Slightly overlap each slice to create an elegant, cascading effect.
• Avoid stacking pieces too high—sashimi should look delicate, not bulky.

2. Use Traditional Garnishes

Garnishes aren’t just decorative—they add subtle flavors and textures that complement the tuna. Some classic options include:

• Daikon radish – Thinly shredded for a fresh, crunchy contrast.
• Shiso leaves – A slightly minty herb that enhances the sashimi’s taste.
• Microgreens or edible flowers – Adds color and sophistication.
• Lemon slices – A hint of citrus cuts through the richness of the fish.

3. Serve on the Right Dishware

Japanese chefs often use ceramic or wooden plates for sashimi. Dark-colored plates make the vibrant red of tuna stand out, while wooden boards add a rustic touch.

4. Keep It Cold Until Serving

Sashimi should be served chilled. To maintain the perfect temperature:

• Place the plate in the fridge for 10 minutes before arranging the fish.
• If serving outdoors, place the dish over a bed of crushed ice.

5. Add a Small Dish for Dipping Sauces

Always serve soy sauce, ponzu, or spicy mayo on the side instead of drizzling it over the fish. This allows guests to control their own flavors without overpowering the delicate tuna.

Where to Buy Sushi-Grade Fish for Tuna Sashimi

Finding high-quality, sushi-grade tuna is crucial for making safe and delicious sashimi at home.

1. Local Fish Markets

Many high-end fish markets and seafood suppliers carry sushi-grade tuna. Always ask the vendor:

• Is this tuna safe for raw consumption?
• How was it stored and handled?

2. Japanese Grocery Stores

Stores specializing in Japanese ingredients, such as Mitsuwa or H Mart, often stock frozen sushi-grade tuna.

3. Online Seafood Suppliers

Ordering from reputable online stores ensures you get premium-quality fish shipped directly to your door. Some trusted options include:

• Fulton Fish Market
• Catalina Offshore Products
• Honolulu Fish Company

4. How to Store Tuna Sashimi at Home

• Keep it in the coldest part of your fridge, ideally at 32°F (0°C).
• If not eating immediately, store tuna in an airtight container with a damp paper towel to prevent drying.
• Consume within 24 hours for the best freshness and flavor.

Pairing Tuna Sashimi with Other Dishes

Tuna sashimi shines independently, but pairing it with complementary dishes can turn your meal into a true feast.

1. Seafood Pairings

Looking for another fresh, seafood-based dish? Try this Salmon Caesar Salad for a light yet flavorful companion to your sashimi.

2. Meaty Asian Flavors

Craving something heartier? If you love bold Asian flavors, you’ll also enjoy this Kung Pao Beef recipe—a perfect contrast to the delicate tuna sashimi.

3. Fresh, Protein-Rich Alternatives

For something creamy and crunchy, check out this Waldorf Chicken Salad—a great alternative for those who love fresh, protein-packed meals.

4. Best Drinks to Serve with Tuna Sashimi

• Sake – A dry, slightly fruity sake complements the umami flavors.
• Green tea – Refreshes the palate between bites.
• Japanese beer – Light and crisp, perfect for balancing the richness of the fish.

FAQs

Tuna Sashimi Recipe

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• Author: Luna
• Total Time: 10 minutes
• Yield: 2 servings 1x

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Description

Tuna sashimi is a classic Japanese dish featuring thinly sliced raw tuna served with soy sauce, wasabi, and garnishes like daikon radish and shiso leaves. It’s a simple yet elegant dish that highlights the pure, fresh flavors of high-quality sushi-grade fish. Perfect as an appetizer or light meal, this dish is quick to prepare and requires minimal ingredients.

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Ingredients

Scale 1x2x3x

• 6–8 oz sushi-grade tuna (bluefin, yellowfin, or bigeye)
• 2 tbsp soy sauce (Tamari or Japanese soy sauce recommended)
• ½ tsp wasabi paste
• ¼ cup daikon radish, julienned
• 1 shiso leaf (optional)
• 1 tsp sesame seeds (optional)
• ½ tsp toasted sesame oil (optional)
• 1 tbsp ponzu sauce (optional, for an alternative dipping sauce)
• Lemon slices, for garnish

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Instructions

1. Prepare the Tuna

• Remove sushi-grade tuna from the fridge and let it sit for 10 minutes to slightly warm.
• Pat dry with a paper towel to remove excess moisture.

2. Slice the Tuna

• Place tuna on a clean cutting board.
• Using a sharp sushi knife, cut against the grain into ¼-inch thick slices using one smooth stroke (no sawing motion).

3. Plate the Sashimi

• Arrange slices neatly on a plate, slightly overlapping each piece.
• Add shredded daikon radish, shiso leaves, and lemon slices for garnish.
• Lightly sprinkle sesame seeds or drizzle sesame oil for extra flavor (optional).

4. Serve with Dipping Sauces

• Pour soy sauce into a small dish.
• Add a small mound of wasabi on the side.
• Optionally, serve with ponzu sauce for a citrusy twist.

5. Enjoy Immediately

• Serve tuna sashimi cold and fresh. Best consumed within 24 hours for optimal taste and safety.

Notes

• Knife Tip: Use a Yanagiba sushi knife for the cleanest cuts. A sharp chef’s knife will work if a sushi knife isn’t available.
• Where to Buy Sushi-Grade Tuna: Look for sushi-grade tuna at Japanese grocery stores, high-end fish markets, or reputable online seafood suppliers.
• Pairing Suggestions: Serve with miso soup, pickled ginger, or a small bowl of rice for a complete meal.

• Prep Time: 10 minutes
• Category: Lunch
• Method: Raw Preparation
• Cuisine: Japanese

Nutrition

• Serving Size: 3 oz tuna sashimi
• Calories: 120
• Sugar: 0g
• Sodium: 480mg
• Fat: 2.5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 25g
• Cholesterol: 40mg

Keywords: Tuna sashimi, sashimi-grade tuna, raw tuna slices, Japanese sashimi, sushi-grade fish, tuna sashimi recipe, how to make sashimi at home, soy sauce marinade for sashimi, Japanese raw fish, sashimi dipping sauce