Homemade Tuna Sashimi with Sesame Oil | CookOS

TUNA SASHIMI

Name: Homemade Tuna Sashimi with Sesame Oil
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 8 oz. Sushi-Grade Tuna; 2 tbsp Soy Sauce (or tamari or coconut aminos for gluten-free or keto); 2 Green Onions; 1 tsp Sesame Oil; 1/2 tsp Yuzu Juice or Lemon Juice; A Pinch of Red Pepper Flakes or Thinly Sliced Chili; Toasted Sesame Seeds; Microgreens or Thinly Sliced Radish; A Drizzle of Wasabi Mayo or Spicy Mayo*

Tuna sashimi is a simple Japanese appetizer made from sliced sushi-grade tuna dressed with soy sauce, sesame oil, and fresh garnishes. Home preparation requires only a sharp knife and quality ingredients.

🌍Asian 🌍Chinese 🌍Japanese 🥗Keto 🥗Gluten-Free 🥗Pescatarian Asian food

🏷️

Total

10 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Hiphipgourmet · by Andrea

Ingredients

8 oz. Sushi-Grade Tuna
2 tbsp Soy Sauce (or tamari or coconut aminos for gluten-free or keto)
2 Green Onions
1 tsp Sesame Oil
1/2 tsp Yuzu Juice or Lemon Juice
A Pinch of Red Pepper Flakes or Thinly Sliced Chili
Toasted Sesame Seeds
Microgreens or Thinly Sliced Radish
A Drizzle of Wasabi Mayo or Spicy Mayo*

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Instructions

1
Pat the tuna loin dry with clean paper towel to absorb any excess moisture.
2
Using a sharp knife, carefully slice the tuna against the grain into ⅛ to ¼ inch thick uniform slices.
3
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.

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Tips & Notes

Pro tips

Keep your knife blade sharp and chill it before slicing; a single smooth stroke per slice prevents crushing the delicate flesh.
Slice against the grain to shorten muscle fibers and achieve a tender bite.
Use ice beneath the plate to keep tuna at the correct temperature while serving.
Dress sashimi just before plating to prevent the tuna from absorbing too much liquid and becoming soggy.

Substitutions

Soy sauce → tamari or coconut aminos (gluten-free or keto)
Yuzu juice → fresh lemon or lime juice (slightly different acid profile)
Sesame seeds → furikake seasoning (adds umami and nori)
Wasabi mayo → sriracha mayo (spicier profile)

Storage & make-ahead

Store sushi-grade tuna on ice in the coldest part of your refrigerator and consume within 24 hours of purchase. Do not freeze after purchase or refreeze.

Equipment

sharp 8–10 inch knife · cutting board (preferably chilled) · ice or ice bath

Common Questions

What grade of tuna do I need for sashimi?

Use sushi-grade (sashimi-grade) tuna, verified as safe for raw consumption by your fishmonger. This indicates it has been frozen to kill parasites or sourced from trusted suppliers.

Can I use regular grocery store tuna?

No. Standard supermarket tuna is not safe for raw consumption. Always purchase sushi-grade tuna from a reputable fishmonger or Japanese market.

How do I slice tuna evenly?

Use a very sharp, long knife (8–10 inches). Slice against the grain with a single smooth stroke; pull the knife toward you in one motion rather than sawing. Chill the knife between cuts.