Ahi Tuna Sashimi Recipe

Prep Tuna

Keep the sushi-grade ahi tuna well chilled. Pat the tuna dry with paper towels. Using a very sharp knife chilled in the freezer for 10 minutes, trim any sinew and cut the tuna into 1/4-inch (6 mm) thick slices. Arrange slices on a chilled platter with minimal overlap.

Lightly season the tuna slices with 1/2 tsp fine sea salt distributed evenly. Sprinkle black and white sesame seeds over the slices, pressing gently so seeds adhere.

In a small bowl, whisk together 4 tbs soy sauce, 2 tbs fresh yuzu (or 1 tbs lemon + 1 tbs lime), 1 tsp rice vinegar, 1 tbs mirin, 2 tbs dashi (or water), and 1/2 tsp sugar until sugar dissolves.

Taste and adjust: if too salty, add 1/2–1 tsp water or extra citrus; if too sharp, add a touch more mirin. Optionally stir in 1/2 tsp grated ginger for brightness. Chill until ready to serve.

Thinly slice the cucumber on a mandoline or with a sharp knife into 1/16–1/8-inch (1.5–3 mm) rounds. Place slices in a shallow bowl.

In a separate small bowl combine 3 tbs rice vinegar, 2 tbs water, 1 tsp sugar, 1/4 tsp fine sea salt and 1/4 tsp red chili flakes if using. Stir until sugar and salt dissolve.

Pour the pickling liquid over the cucumber slices, gently toss to coat, and let sit at room temperature for at least 10 minutes (or refrigerate up to 2 hours) to quick-pickle. Drain excess liquid before plating.

Halve the avocado, remove the pit, and carefully scoop out the flesh. Slice into thin fan slices or small cubes depending on presentation. Toss gently with a tiny pinch of salt and a few drops of lime juice to prevent browning.

Thinly slice scallions. Prepare microgreens/cilantro and tear toasted nori into thin strips.

On chilled plates, arrange tuna sashimi slices in a single layer or slightly overlapping fan. Place a small mound of pickled cucumber to one side and artfully position avocado slices adjacent to the tuna.

Drizzle 1–2 tbs of the citrus ponzu over the tuna just before serving (reserve remaining ponzu for passing). Scatter sliced scallions, microgreens, and nori strips over the dish.

Optional: Serve with lime wedges on the side for extra brightness. Serve immediately to maintain texture and temperature.