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Tuna Sashimi Recipe

Premium yellowfin tuna prepared sashimi-style - the pinnacle of Japanese raw fish preparation.

Prep Time: 20 minutes
Cook Time: 0 minutes
Serves: 2-3 people
Difficulty: Advanced

Ingredients

  • 300g sashimi-grade yellowfin tuna
  • Fresh wasabi root (or high-quality paste)
  • Pickled ginger (gari)
  • Premium soy sauce
  • Microgreens for garnish
  • Sea salt flakes

Instructions

  1. Inspect the Tuna

    Examine the tuna for quality - it should be deep red with no brown spots, firm to touch, and have a clean ocean smell.

  2. Prepare Workspace

    Sanitize all surfaces and tools. Chill your knife and cutting board in the freezer for 10 minutes before use.

  3. Cut Against the Grain

    Using a very sharp knife, cut the tuna against the grain in smooth, confident strokes. Aim for 1/4 inch thick slices.

  4. Arrange Artfully

    Place slices on a chilled black plate in an overlapping fan pattern. Each piece should slightly overlap the next.

  5. Add Accompaniments

    Place small amounts of freshly grated wasabi, pickled ginger, and microgreens around the tuna.

  6. Final Touch

    Lightly sprinkle with sea salt flakes and serve immediately with premium soy sauce.

Chef's Tips

Grade Matters

Only use #1 grade yellowfin tuna from a trusted supplier. The quality of raw fish is paramount for sashimi.

Knife Skills

A single, smooth cut is essential. Any sawing motion will damage the fish's texture and appearance.

Temperature Control

Keep everything cold - the fish, plates, and knife. This preserves texture and prevents bacterial growth.