Spicy Tuna Sashimi
  • 8 To 10 Oz. Very Fresh “Sushi Grade“ Tuna,
  • ( Best If Purchased As A Whole Intact Loin, And Then Cut The 8 To 10 Oz From The Portion Of The Loin With The Least Amount Of White Connective Tissue. Keep The Rest Of The Loin For Grilling Or Another Recipe Of Sashimi.)
  • The Following Ingredients Are Initial Estimates Only,
  • Adjust To Your Taste While Making And Mixing It
  • 2 Tbsp Toasted Sesame Oil
  • 1 Tbsp Hot Sesame Oil (Or Asian Hot Chile Oil)
  • If You Don't Have A “Hot Oil”, Use 1 To 2 Tsp. Sriracha Chili Sauce + 1 Tsp Toasted Sesame Oil
  • 1 Tbsp (Black) Sesame Seeds
  • 1 To 2 Tsp Soy Sauce (“Aged“ Is Best, But Hard To Find)
  1. Cut Tuna Into 1/4 To 1/3 Inch Dice With Very Sharp Knife
  2. Use One Smooth Long Slicing Action - Don't “Saw”
  3. Best If Served Cool
  4. May Serve With Pickled Ginger And Wasabi, But Best Just Eaten By Itself
  5. All Of The Oriental Ingredients Can Be Found In Oriental Section Of Major Groceries, Or At Asian Markets
This is my own recreation of my favorite sushi / sashimi dish.