Tuna Sashimi at home? Oh yeah, it’s easier than you think! With just a sharp knife and a few simple ingredients, you’ll be slicing up restaurant-quality bites in no time.
I’m ashamed to even admit that there was one point in my life where I didn’t like sushi. Yeah, I know. I said it. Or should I maybe rephrase that to say that I wasn’t adventurous enough to try sushi. And therefore, I lived most of my high school years thinking that I hated it. Oh, silly ol’ me.
Not even sure when or where or how that changed but I’M SO GLAD IT DID because the thought of living my life without ever having tried tuna sashimi is completely wild to me now. I mean, how did I ever think I could live without this fresh, melt-in-your-mouth goodness?
Seriously, it’s like the universe was holding out on me until I finally gave it a chance. And let me tell you, once you’ve had fresh tuna sashimi, you’ll never want to go back to anything else. It’s so simple, yet so flavourful. Plus, making it at home means you can customize it exactly how you like it—want a little extra kick? Add some wasabi. Craving a bit more crunch? Toss in some sesame seeds or a few thinly sliced radishes.
But honestly, sometimes the best way is the simplest way, which is exactly how my boyfriend and I love it—just tuna, soy sauce, and green onions. It’s as fresh and delicious as it gets! No need to wait for a reservation at a fancy sushi joint or take a sushi-making master class. Just a few minutes in the kitchen, and you’ve got yourself a sushi-bar-quality meal, no fancy skills required.
WHAT YOU’LL NEED TO MAKE TUNA SASHIMI AT HOME
To make the best tuna sashimi at home, all you need are a few simple, high-quality ingredients. Since this dish is all about freshness, each ingredient plays a key role in bringing out the natural flavours of the tuna. Let’s discuss them in a little bit more detail down below:
- Sushi-Grade Tuna: The star of the show! Look for high-quality, sushi-grade tuna, such as yellowfin (ahi) or bluefin. It should be deep red, firm, and have a clean, ocean-like scent.
- Soy Sauce: A touch of umami that enhances the natural richness of the tuna. Use a high-quality soy sauce for the best depth of flavour, or opt for tamari or coconut aminos if you’re gluten-free or following a low-carb or Keto diet.
- Green Onions: Add a mild, fresh bite that complements the buttery texture of the fish without overpowering it. They also add a nice pop of colour to the final dish.
- Optional Toppings: My boyfriend and I often eat homemade tuna sashimi with just the three ingredients above. However, if you want to elevate your sashimi, there are plenty of fun and creative ways to do so! Try adding a drizzle of sesame oil, a splash of citrus (like yuzu or lemon juice), a pinch of spice (red pepper flakes or sliced chili), toasted sesame seeds for crunch, or fresh garnishes like microgreens and thinly sliced radish. For a creamy kick, a light drizzle of wasabi mayo or spicy mayo works wonders.
HOW TO MAKE THE EASIEST TUNA SASHIMI RECIPE (KEY TIPS)
You can find full instructions for how to make this super simple Asian-style tuna crudo in the recipe card down below, but here are a few quick tips to keep in mind:
- Choose fresh, sushi-grade tuna. The quality of your tuna is crucial. Make sure you buy sushi-grade tuna, which means it’s fresh enough to eat raw. Look for deep red, firm flesh with no off smells. If possible, get it from a reputable fishmonger or trusted source.
- Keep the tuna cold. Sashimi is best served cold, so keep your tuna chilled until you’re ready to slice it. EXTRA TIP: You can even pop it in the freezer for 10-15 minutes before slicing to make it easier to cut clean slices.
- Use a sharp knife. A sharp knife is key for clean, smooth cuts. A dull knife can tear the fish, ruining the texture. If you don’t have a sushi knife, a sharp chef’s knife will do—just make sure it’s really sharp!
- Slice against the grain. When cutting the tuna, always slice against the grain (perpendicular to the muscle fibers). This helps to keep the tuna tender and melt-in-your-mouth, rather than chewy.
- Slice into uniform, thick slices. For the best sashimi, make sure your tuna slices are uniform in thickness—about ⅛ to ¼ inch thick. This size is perfect for sashimi because it allows you to enjoy the full flavour and tender texture of the tuna in each bite. Consistent thickness ensures that every slice has the same melt-in-your-mouth experience.
- Serve immediately. Sashimi is best eaten fresh! After you slice your tuna and add the soy sauce and toppings, serve it right away to ensure it stays as fresh and flavourful as possible.
- Don’t overdo the soy sauce. You want the soy sauce to enhance the tuna, not overpower it. A light drizzle is all you need to bring out the umami flavours without masking the fish’s delicate taste.
- Keep optional toppings simple. If you’re adding optional toppings, go light! A few sesame seeds, a splash of citrus, or a small drizzle of sesame oil will enhance the flavour without overshadowing the tuna. Keep it balanced and simple!
FREQUENTLY ASKED QUESTIONS
Yes, sashimi is completely raw. It typically consists of thinly sliced, high-quality fish or seafood, served without cooking. The key to sashimi is using sushi-grade or sashimi-grade ingredients, meaning they’ve been carefully selected and handled to ensure they’re safe to eat raw. While sashimi is known for its fresh, clean taste, it’s important to source the fish from reputable suppliers who follow strict guidelines for food safety. The freshness and quality of the fish are essential to ensuring both the safety and the exceptional taste of this popular dish.
To know if tuna is sashimi-grade, you should focus on its appearance, smell, and source. Sashimi-grade tuna should have a deep, vibrant red colour with firm, glossy flesh. It should feel cold to the touch and have no sign of discoloration or off-putting spots, which could indicate spoilage. When you smell it, the tuna should have a clean, ocean-like scent—not a fishy or sour odor. The tuna should also be sourced from a trusted supplier who follows strict standards for safe raw consumption, meaning it’s been frozen to a specific temperature to eliminate harmful parasites before being sold for raw eating. Always ask your fishmonger if the tuna is sushi- or sashimi-grade to ensure you’re getting the highest quality fish for your dish.
Yes, tuna sashimi is not only delicious but also a healthy choice! Since it’s made with raw, fresh tuna, it’s packed with high-quality protein and essential omega-3 fatty acids, which are great for heart health and reducing inflammation. Tuna is also low in calories and rich in vitamins and minerals, including B vitamins, selenium, and potassium. Plus, it’s naturally low in carbs, making it a great option for those following a low-carb or keto diet. Just be sure to choose sushi-grade tuna from a trusted source to ensure it’s safe to eat raw.
Tuna sashimi is best enjoyed fresh, so it should ideally be eaten within 24 hours of purchase. If you need to store it, make sure to keep it in the fridge, ideally at or below 32°F (0°C). Store the tuna in an airtight container or tightly wrapped in plastic wrap to prevent it from drying out or absorbing other odors. While it can last up to 48 hours in the fridge, the texture and flavour may begin to degrade after the first 24 hours. For the best taste and safety, it’s always recommended to consume your tuna as soon as possible after purchasing.
Yes, you can freeze tuna sashimi, but it’s important to do so carefully to maintain its quality. To freeze it properly, wrap the tuna tightly in plastic wrap or place it in an airtight container to prevent freezer burn. While freezing can help preserve the fish for longer storage, it may alter the texture once thawed. It’s best to use the frozen tuna sashimi within one to two months for the best taste and texture. When ready to use, thaw the tuna in the fridge overnight to ensure it stays cold and fresh.
PRO TIP: I like slicing my tuna loin when it’s still semi-frozen which makes the process super easy and clean IMHO!
LOVE TUNA? Then you need to try my air fryer tuna steaks or my grilled tuna steak recipe next!
MORE TASTY RECIPES FOR THE SEAFOOD LOVER
KETO-FRIENDLY PARMESAN CRUSTED FISH
PAN-SEARED SALMON WITH LEMON CAPER BUTTER SAUCE
THE BEST SALMON CAKES (WITH FRESH SALMON)
LOVE THIS RECIPE? PIN IT FOR LATER!
TUNA SASHIMI
Ingredients
- 8 oz. Sushi-Grade Tuna
- 2 tbsp Soy Sauce (or tamari or coconut aminos for gluten-free or keto)
- 2 Green Onions thinly sliced
OPTIONAL ADD-INS (IF YOU'RE FEELING FANCY)
- 1 tsp Sesame Oil (for a little nuttiness)
- ½ tsp Yuzu Juice or Lemon Juice (for brightness)
- A Pinch of Red Pepper Flakes or Thinly Sliced Chili (for heat)
- Toasted Sesame Seeds (for crunch)
- Microgreens or Thinly Sliced Radish (because aesthetics matter)
- A Drizzle of Wasabi Mayo or Spicy Mayo* (for a creamy kick)
Instructions
- Pat the tuna loin dry with clean paper towel to absorb any excess moisture.
- Using a sharp knife, carefully slice the tuna against the grain into ⅛ to ¼ inch thick uniform slices.
- Arrange the tuna slices on the plate. Drizzle with soy sauce and sprinkle with green onions. Add any optional toppings you like. Serve cold/immediately.
Video
Notes
Nutrition
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