The Best Sashimi Ever
I love sashimi!
If you don’t care to eat raw fish, then I’m sorry, but this recipe is not for you. BUT, you can share it with someone who does! 🙂
In the words of my daughter, “I love, love, love this! It’s almost as good as your tuna poki!” That’s my picky-eater daughter, mind you. She even eats the shredded RAW RADISH in this dish! YES!
Radish, you ask? In sashimi? Don’t knock it ’till you try it.
My inspiration is from this fantastic sushi restaurant in Vegas (sorry, folks, I can’t name the restaurant here), but if you’ve lived in Vegas before, you’ve probably been to or heard of this place — look at the photo below, recognize it yet? 😉
This recipe is all about the sauce, I think. It’s my version of ponzu sauce.
Give my recipe a try. I think you’ll like it.
The Best Sashimi Ever!
Good quality ahi tuna, thinly sliced
1 bunch green onions
1 long white radish (the one below is called an Icicle Radish)
The juice of 3 lemons and 2 limes
1/4 cup rice vinegar
1 cup soy sauce
1/4 cup mirin
1 small piece of dried kelp, about a 4-inch piece will do. You can find this and the other ingredients for this recipe at most Asian markets.
2 packets dried bonito flakes (0.17 oz. per packet). The kind I buy comes in a package that contains 5 of these packets.
1-inch piece ginger, grated
Cayenne pepper, about 1/4 teaspoon, more or less to taste. I like using Cayenne — it dissolves easily, and it’s not too spicy. Even my “little” one eats it. Well, she’s not so little anymore, but she’s sooooo picky!
Kewpie mayonnaise. Don’t substitute with regular mayo. The main difference between Kewpie and regular mayo is that kewpie is made with the egg yolks only, whereas some regular mayos are made with either only egg whites or whole eggs. Kewpie is also creamier and just a tad bit sweeter that regular mayo. Anyhow…look for and use kewpie mayo for this dish (no subs).
Rinse, peel, and grate the radish. I used a box grater, grating the radish on the side with the second smallest holes. Set aside.
Place the lemon and lime juices into a mixing bowl. I picked out the seeds before squeezing the juice out of them (I like leaving the pulp in the sauce). You can use squeeze the juice into a small strainer if you want to strain out the pulp. You need about 1 cup of juice. If you have smaller fruits and get less than a cup of juice, squeeze more juice out of either a lemon or lime (your preference) to get about a cup of juice.
Pour in the rice vinegar.
Add the soy sauce.
Add the mirin.
Add the dried kelp. Leave the pieces big — you’re going to remove this later.
Add the bonito flakes.
Add the grated ginger. Use fresh ginger — the powdered stuff just won’t taste the same.
Sprinkle in as much cayenne pepper as you like. You can also add in chopped hot chili peppers.
Mix to combine. Set the mixture aside. Let it sit for at least an hour to allow the flavors to meld. Use a fork to pick out the pieces of kelp; discard the kelp. If you want a smooth sauce, pour it into another bowl with a strainer over the top.
After an hour, place about 2 tablespoons of kewpie mayo into a shallow dish. Pour in 1 cup of the sauce mixture. (Refrigerate any unused sauce.)
Use a whisk or a fork to mix the kewpie mayo into the sauce mixture. I know, it doesn’t look very appetizing right now, but trust me…it’s delicious…so delicious you might just want to drink the sauce! 🙂
Place the shredded radish into the center of the dish.
Place thin slices of ahi tuna on top of the shredded radish.
Squeeze more kewpie mayo on top of the fish. Sprinkle sliced green onions on top. Drizzle more sauce over the fish. Optional: sprinkle smelt roe on top of it all.
OMG! I love this so much! I miss being back home and this site just gives me Joy knowing I can make some dishes from back home! I love the person who’s created this site!
Hi. Great site, excellent recipes. Love them. Thank you for sharing them to the world. Im in las vegas, and you got me curious where that sashimi is at. I want to know which resto 🙁
Wondering why you cant disclose the me of the resto. But i googled and i think i found it. Does the dish scream? Lol
It sure does!
Awesome. Will be making this soon for my wife, we both love sashimi, tuna poke, etc. And will also check that place out in vegas. Thanks again
There was one a time I didn’t like eating Tuna but I learned to like it. So indeed I will try this recipe… And I found out jut what others recipe of yours to look for POKI 🙂 thanks Annie !!
You’re welcome, Shirley! 🙂
I absolutely love your take on this dish, there is the dimension of flavors that you don’t get from traditional sashimi with the wasabi mix. OMgoodness, i have found a new lovelll
Thanks, June! Isn’t it delicious?! 🙂
I’m one of those that don’t really care for sashimi, but I admit that this looks yummy! I’m definitely gonna have to make this for Vince when he returns home…..thanks for sharing Annie! 😉
You’re welcome, Rose! I know, eating raw fish is not for everyone. Let me know how Vince likes it. 🙂