What is tuna sashimi?

Tuna sashimi is a traditional Japanese dish consisting of thinly sliced raw tuna. It’s typically served with soy sauce, wasabi, and daikon radish, allowing the pure flavor of the fish to shine.

Can you eat raw tuna as sashimi?

Yes, but it must be sushi-grade tuna that has been properly frozen to eliminate parasites. Always buy from a trusted supplier to ensure safety.

Can you use supermarket tuna for sashimi?

Most supermarket tuna is not sushi-grade and may not be safe to eat raw. Always check with the fishmonger and look for labels indicating that the tuna is safe for raw consumption.

Why is tuna sashimi so expensive?

The price of tuna sashimi comes down to: The high quality of the fish. Strict handling and freezing requirements for raw consumption. The global demand for premium tuna, especially bluefin.

Tuna Sashimi: 5 Easy Steps For Perfect Raw Tuna

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.

Ingredients

Scale

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

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

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