T - Akami Recipe
Make T - Akami Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Akami (Lean Tuna) Sashimi
Plating & Garnishes
Sauces & Condiments
Optional Crisp Accent
Method
Akami (Lean Tuna) Sashimi
- 1
Inspect and chill
Keep the tuna chilled until ready to use. Pat the fish dry with paper towels. If the fish has any thin membranes or sinew, remove carefully with a sharp knife to ensure clean slices.
- 2
Seasoning the tuna
Lightly sprinkle sea salt over both sides of the tuna and let rest for 2 minutes. Wipe off excess moisture with a paper towel. Brush the surface lightly with rice vinegar (about 1 teaspoon) to brighten flavor and then a thin film of neutral oil to give a glossy finish and protect from drying.
- 3
Slicing
Using a very sharp long-bladed knife (sashimi or yanagiba), hold the tuna steady and slice against the grain into even 1/4-inch (6–7 mm) thick slices. Aim for slices about 1.5–2 inches long and 3/4–1 inch wide. Wipe the knife with a damp towel between passes for clean cuts.
Plating & Garnishes
- 4
Arrange slices on chilled plates, fanning or overlapping slightly with spacing so each piece is visible. For each serving (5 oz tuna), place 8–10 slices attractively.
- 5
Place a small cluster (about 1 tablespoon) of microgreens beside the fish and scatter the thinly sliced negi over the tuna for a mild onion aroma.
- 6
Add 1–2 pieces of shiso leaf or a small pile of pickled ginger on the side. Sprinkle toasted sesame seeds lightly over the fish and microgreens.
- 7
Sauces & Condiments
- 8
Pour soy sauce into a small dipping dish. Place a small dab (about 1/4–1/2 tsp) of wasabi on the plate or in the soy dish, depending on preference. If using, add a tiny drop of yuzu or lemon juice to the soy sauce to brighten the dipping flavor — do this sparingly so as not to mask the tuna.
- 9
To eat: pick up a slice with chopsticks, lightly touch one edge into the soy-wasabi mixture (do not soak), and enjoy with ginger between bites to cleanse the palate.
Finishing & Service
- 10
Serve immediately after plating while the fish is cool. Keep unused tuna refrigerated and consume as soon as possible the same day for best quality.