Traditional Japanese Tuna Sashimi

Name: Traditional Japanese Tuna Sashimi
Prep time: 15 min
Total time: 15 min
Cuisine: Japan
Ingredients: 250 g of tuna (fresh, sashimi-grade); 50 ml of soy sauce; 20 g of ginger (pickled (gari)); 50 g of daikon (grated); 1 tsp of wasabi

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Tuna sashimi is a classic Japanese preparation of fresh raw fish, thinly sliced and usually served with accompaniments to enhance its delicate flavor.

Total time: 15 min
Prep: 15 min
Cook: –
Difficulty: Easy
Per person: €2.50

By the CookinBreak team

Ingredients 5

servings

Estimated cost €5.00

Equipment

Bowlfor the sauce
Cutting board
Knifethin-bladed and very sharp
Grater
Rectangular dish
Paper towel

Instructions

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Gently pat the tuna dry with paper towels to remove excess moisture.

On a clean cutting board, slice the tuna on the bias with a very sharp knife into pieces about 0.5 cm thick. Make clean slices in a single stroke to preserve the texture.
Arrange the tuna slices neatly on a serving plate.
Add the grated daikon and the pickled ginger next to the tuna to accompany the tasting.
Serve immediately with the soy sauce in small individual bowls. Add a dab of wasabi to the sauce or directly onto the fish, as you prefer.

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Goes well with

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As a main

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For dessert

Black Forest Verrine

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To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

180kcal

Protein30 g66%
Carbs2 g4%
Fat6 g30%

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For perfect sashimi, make sure your tuna is of the highest quality, known as 'sashimi-grade', and very fresh. A well-sharpened knife is essential for clean, even slices.

Freezing : Can you freeze this recipe?

Not recommended

Not recommended after preparation. Freezing alters the texture and flavor of raw fish meant for sashimi. Do not refreeze tuna that has already been thawed.

Storage : How long does it keep?

Not possible. Raw tuna must be eaten immediately after preparation for food safety and sensory quality reasons.

Making ahead : Can you make it the day before?

Same day

Prepare and eat immediately to ensure freshness and prevent bacterial growth.

Reheating : How do you reheat it?

Not applicable. Sashimi is a raw dish and is not reheated.

Variations

Serve the soy sauce in small individual bowls.
Add a dab of wasabi to the sauce or on the fish.
Serve with grated daikon and pickled ginger.

Mistakes to avoid

Using tuna not meant to be eaten raw: choose sashimi-grade.
Slicing with a dull knife: the slices would be damaged.
Waiting before serving: serve immediately.

Frequently asked questions

How do you slice tuna for sashimi?

Pat the tuna dry with paper towels, then slice it on the bias with a very sharp knife into pieces about 0.5 cm thick, in a single stroke, for clean slices that preserve the texture.

Which tuna should you choose?

Choose fresh sashimi-grade tuna suitable for eating raw, bought from a trusted fishmonger and prepared the same day to ensure freshness and flavor.

What do you serve with sashimi?

Arrange the slices on a serving plate with grated daikon and pickled ginger, and serve with soy sauce in small bowls, plus a little wasabi to taste.

How do you use wasabi?

Add a dab of wasabi to the soy sauce or directly onto the slice of tuna, as you prefer: it enhances the flavor of the raw fish without masking it if used sparingly.