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How To Make Sashimi, Tuna

To make sashimi tuna, you need to buy some sushi grade raw tuna. To garnish your serving dish, you will need some bamboo or shiso leaf, daikon, wasabi, and fish dipping sauce.

Buy The Sushi Grade Tuna

Asian grocers usually do not sell frozen sushi grade tuna blocks. Buy the frozen block of saku sushi grade tuna at your local fish market. The cost is about $20. With that tuna you could make several tuna sushi rolls, or the same cuts of tuna can be used to make sushi nigiri tuna, or just for sashimi(raw fish slices).

Bamboo or Shiso Leaf, Daikon(Japanese Radish),Wasabi, and Dipping Sauce

The leafs, bamboo or shiso, can be bought at the Asian market also. The fish dipping sauce is only at Asian grocer, and wasabi paste is also. If you don't have dipping sauce for fish(unagi); you can use soy sauce. Daikon(Japanese radish) is at the Asian market that sell fresh veges, and some local grocery stores sell it also. Wasabi horseradish is at local grocery store, it is not wasabi paste, but very similar and cheaper, and not as potent as wasabi paste.

Cuting The The Tuna

This photo is about half of an actual block of sushi grade tuna
(saku tuna means a block of frozen sushi grade tuna).

Remove the tuna from packaging and place in covered container in the fridge to thaw. Thaw for a few hours before cutting your tuna, about 3 to 3 1/2 hours. Cut it just before it thaws completely; this makes it easier to cut into slices.


Use a sharp chef or santoku knife to make the slices;


cut it against the grain at a degree of 30(the grain is the lines that you see in the tuna).

cut it 1/4 of an inch,

cut the tuna by pulling the knife towards you in one slice

This is the proper cutting technique for sushi grade tuna, and gives you proper slices to use for: sashimi tuna, as well as tuna maki rolls, tuna nigiri, or tuna rice bowl.

Prepare the Sashimi Tuna

Sashimi is usually served in slices of three, although you can request additional slices if you like when ordering. Some sushi menus also allow for ordering of just one slice, which is ideal if you wanted to try several different raw sashimi.

To serve your sashimi tuna, you first need to cut the tuna from the saku tuna block as it is known.

Garnish Your Serving Dish

Sashimi is commonly served with daikon, wasabi, and a fish dipping sauce or soy sauce. The fish itself can also be placed on or with a bamboo or shiso leaf.

If you don't have bamboo or shiso leaf, you can use any leafy green like spinach which has similar shape to shiso leaf. Spinach leafs are at your local grocery store. The shiso leaf and bamboo leaf you can buy at the Asian market. Bamboo leafs are usually more readily available.

Add Daikon, Dipping Sauce and Wasabi

Once you've added the fish slices to the serving dish with the leaf you can add your daikon, wasabi and fish dipping sauce.



Daikon is usually shredded; and the unagi or soy sauce is added in a small side dish for dipping. Unagi is the name of the fish dipping sauce.

Wasabi is sometimes added to the soy sauce in the small dish and then the fish is dipped into it.

Nutrition

Sushi Grade Tuna
45 sodium per 100 grams
22 protein per 100 grams



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