Shiro Maguro Sashimi Recipe

Prepare fish

Keep the sushi-grade white tuna well chilled until just before slicing. Pat the loin dry with paper towels; remove any bloodline or connective tissue with a sharp boning knife. Lightly brush both sides of the fish with neutral oil and sprinkle evenly with sea salt to bring out flavor.

Slice sashimi

Using a very sharp, long sashimi or yanagiba knife, cut the loin into clean slices about 1/4 inch (6 mm) thick and 1 to 1.5 inches wide. Hold the knife at a slight angle and use a single smooth pull stroke (pull toward you) rather than a sawing motion to preserve texture. Arrange slices on a chilled plate or on top of a small bed of julienned daikon, fanning them slightly.

Place shiso leaves under or beside sashimi slices for aroma and color. Add a small mound of julienned daikon to the plate if using. Scatter thinly sliced scallions over or beside the fish. Serve pickled ginger and a small dab of wasabi on the plate for guests to mix with soy if desired.

Make dipping sauce

In a small bowl combine the soy sauce, yuzu or lemon juice, mirin and rice vinegar. If using bonito flakes, add them to the mixture and let sit for 5 minutes to infuse, then strain out the flakes before serving. Taste and adjust balance — more citrus for brightness, more soy for saltiness.

Just before serving, drizzle toasted sesame oil and a small amount of mild olive or basil oil over the arranged sashimi (or alternatively, add oils to the dipping sauce for a richer mouthfeel). Finish with a light grinding of black pepper and scatter microgreens or mitsuba for freshness and visual contrast.