Tuna Sashimi

Load up on sushi-grade tuna, pick your favorite sushi sauce and get to grubbing! I tend to make sashimi, sushi, and nigiri, at the same time, to enjoy a variety of options.

More tuna recipes: Tuna Tartare, Tuna Crudo, Spicy Tuna, Hawaiian Poke, Temaki Sushi, and Ahi Tuna Poke Bowl. 

Tuna Sashimi

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.

Not sure of the difference between sushi and sashimi? Read our Sushi vs. Sashimi guide!

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 Aioli
• Ponzu Sauce
• Sweet Soy Glaze
• 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 (instant pot sushi rice) 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.
• Find out what wine pairs best with tuna by checking out our Best Wine With Sushi guide.
• Leftover sashimi can be used in place of steak in these fresh and light seared protein dishes: beef tataki and steak aguachile.

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 consuming raw fish in seafood recipes.

Raw fish and tuna sashimi 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

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