Quick Tuna Sashimi

Explore the exquisite flavor of tuna sashimi, a Japanese delicacy of thinly-sliced raw tuna served with soy sauce and wasabi.

Tuna Sashimi

Ohhhhh, tuna sashimi! A Japanese delicacy!

It’s thinly-sliced, or in my case diced, raw tuna tossed in a delectable marinade sauce that I can literally sip!

Sashimi

While sashimi is often made using seafood, or fish you can use other types of meat.

What are the most common type of seafood? Bass, abalone, snapper, squid, shad, bonito, mackerel, prawns and the most well-known type is bluefin tuna.

Tuna Sashimi Marinade

What defines the flavor for this sushi grade tuna? The marinade sauce!

So simple and easy to make, you’ll find yourself using this recipe for other fish and seafood, too. 

Sushi Grade Tuna

What makes tuna “sushi grade”?

First of all, sushi grade is tuna that’s eaten raw or sometimes lightly cooked. It’s safe to eat. Not to worry. 

Sushi grade tuna means it’s high quality and quite fresh. 

One important thing about sushi grade tuna. It’s not regulated by the FDA. So, when you purchase you fresh tuna, you want to make sure you’re buying from a reputable source. 

Seared Salmon Sashimi

Salmon is also a delicious healthy seafood to use for sashimi. 

To be sure you’re getting the best for your dish, shop a reputable source. And, look for sushi-grade salmon. 

Marinating fresh sushi grade salmon or tuna in soy sauce and mirin can help infuse the fish with flavor and contribute to its overall quality. 

Sashimi Bowl

I love serving in bowls. Most all my food. Big bowls. Deep bowls. Shallow bowls. Small bowls. It all depends upon what I’m serving. 

And, nothing more beautiful that a sashimi bowl with this tuna. Fill it with your favorite vegetables and grains, then top with the marinated sashimi tuna! 

Tuna Sashimi Salad

Another beautiful way to serve is atop a salad. 

Fresh greens, and use different type. Throw in some raddichio and radishes thinly sliced. 

Toss in a nice vinaigrette like this one I use on my Asian Cucumber Salad. OR, serve atop this salad and you’re all set! 

Spicy Tuna Sashimi

My sashimi isn’t spicy at all, but if you want to add some kick, then here’s what you do. 

Add about one-half to one teaspoon of wasabi, Japanese horseradish, to it! Oh, yes, you’ll have your kick! 

Quick Tuna Sashimi

Yield: Serves 2-3

Print

Ingredients

• 3 Tbl. green onions, finely minced, tops and onion part
• 1/2 Tbl. garlic, finely minced
• 2 Tbl. mirin
• 1/4 cup Shoyu sauce or soy sauce
• 8 oz. sashimi tuna, diced, small to medium dice

Instructions

1. Blend the greenonions, garlic, mirin, shoyu sauce together in a medium bowl.
2. Add the diced tuna and toss in the marinade. Cover with plastic wrap. Refrigerate about 30 to 90 minutes before serving.

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