Tuna Sashimi Recipe
Make Tuna Sashimi Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tuna & Marinade
Garnishes & Condiments
Serving & Optional Extras
Method
Tuna & Marinade
- 1
Chill and ready the tuna
Keep the sushi-grade tuna chilled until just before slicing. Pat the tuna dry with paper towels to remove excess moisture — this helps achieve a clean cut and better texture.
- 2
Trim and slice the tuna
Using a very sharp sashimi or chef's knife, trim away any silver skin, connective tissue, or discolored edges. Slice the tuna into 1/4-inch to 3/8-inch (6–10 mm) thick slices against the grain. For standard sashimi presentation, aim for pieces about 1 to 1 1/2 inches wide and 3 inches long.
- 3
Make the marinade
In a small bowl combine soy sauce (3 tbs), mirin (1 tbs), sesame oil (1 tsp), lemon juice (1 tsp), and grated ginger (1 tsp). Whisk briefly until integrated.
- 4
Marinate briefly (optional)
Place the tuna slices in a shallow dish in a single layer and lightly brush or spoon the marinade over them. Let sit for 1–2 minutes per side to allow surface flavoring — do not soak more than 5 minutes total, or the fish will begin to break down. Alternatively, serve the marinade as a dipping sauce on the side.
- 5
Finish with scallions
Scatter the thinly sliced scallion greens over the tuna slices just before plating to preserve color and freshness.
Garnishes & Condiments
- 6
Wasabi and pickled ginger
Place a small quenelle or smear of wasabi and a small pile of pickled ginger on the serving plate. These are palate cleansers and strong condiments — use sparingly.
- 7
Toasted sesame seeds and nori
Lightly toast sesame seeds in a dry skillet over medium heat until fragrant (about 1–2 minutes), shaking to avoid burning. Sprinkle seeds over the tuna. If using nori strips, crisp them briefly in the same dry skillet for a few seconds and add near the sashimi for texture.
- 8
Microgreens and lemon
Arrange microgreens or baby shiso beside the tuna. Cut the half lemon into thin wedges and place one wedge on the plate for diners who want a drop of citrus; advise not to squeeze heavily so as not to overpower delicate tuna.
Serving & Optional Extras
- 9
Optional sushi rice bed
If serving tuna on a small bed of seasoned sushi rice: cook 1/2 cup short-grain rice according to package instructions (generally about 3/4 cup water). While hot, season with 1 tsp rice vinegar, 1/4 tsp sugar, and 1/8 tsp kosher salt. Cool slightly and form small mounds or a thin layer on the plate before placing tuna slices atop.
- 10
Plate and serve
Arrange tuna slices neatly (fanned or in a row) on chilled plates. Drizzle any remaining marinade lightly over the fish or serve in a small dish alongside for dipping. Garnishes (scallion, sesame seeds, nori, microgreens, wasabi, pickled ginger, lemon) surround the tuna. Serve immediately so the fish remains cool and fresh.
- 11
Storage note
If not consuming immediately, keep sliced sashimi covered and chilled and consume within 24 hours. Do not refreeze previously frozen sashimi-grade tuna after thawing.