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Ingredients:
- 200g of any sashimi-grade fish like Tuna, Salmon or Hamachi
- 1 tbsp soy sauce (for dipping)
- 1 tsp fresh wasabi (or store-bought)
- ½ tsp yuzu zest (optional, for garnish)
- ½ tsp sesame seeds (optional)
- Ice water (for chilling knife)
Instructions:
- Remove the O-Toro from the refrigerator and pat it dry with a paper towel. Keep it cool to maintain freshness.
- Using a single, smooth motion, slice the tuna against the grain into ¼-inch thick pieces. Avoid sawing motions to preserve the delicate texture.
- Arrange the slices neatly on a plate. Lightly sprinkle yuzu zest or sesame seeds over the sashimi for an added flavor dimension.
- Accompany with soy sauce and freshly grated wasabi. Enjoy immediately!
Tips for the Best O-Toro Sashimi:
- Always buy high-quality, sashimi-grade fish from a trusted source like Yama Seafood.
- Serve chilled to highlight its buttery texture.
- Use a very sharp knife to prevent tearing the delicate flesh.
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