Sashimi Style Tuna Recipe Recipe 445 Recipes

SASHIMI TUNA

Steps:

• Cut tuna in thin slices, divide, and arrange on four large plates.
• Cover with plastic wrap and keep chilled until ready to assemble.
• Combine chives and garlic with soy sauce. Reserve.
• Mix wasabi and rice vinegar to a paste consistency. Reserve.
• Wash watercress, trim stems and pat dry with paper towels.
• Assembly:
• Place watercress on top of tuna.
• Set pickled ginger and wasabi on each side of the watercress.
• Pour sauce around tuna and serve.
• Per serving: 51 Calories (kcal); trace Total Fat; (2% calories from.
• fat); 4g Protein; 9g Carbohydrate; 0mg Cholesterol; 2407mg Sodium.
• Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable;.
• 0 Fruit; 0 Fat; 0 Other CarbohydratesI.

SASHIMI-STYLE CRUNCHY TUNA ROLL RECIPE BY TASTY

Steps:

• Make the ponzu sauce: In a small bowl, combine the soy sauce, mirin, lemon zest and juice, grapefruit juice, orange juice, bonito flakes, and kelp. Mix until well combined, then cover and let steep in the refrigerator overnight.
• Make the lime crema: In a small bowl, mix together the sour cream, lime zest and juice, garlic, and salt until smooth. Refrigerate until ready to use.
• Prep the roll: In a medium bowl, combine the imitation crab, mayo, Sriracha, sesame oil, and togarashi. Mix until well combined, then season with salt and pepper to taste. Refrigerate until ready to use.
• Melt the butter in a small pan over medium-low heat. Add the asparagus and garlic and sauté until the asparagus is tender, 2-3 minutes.
• In a separate small pan over medium heat, toast the cooked quinoa until darkened in color and crispy, 4-5 minutes.
• Assemble the roll: Slice the tuna about ⅛ inch thick.
• Lay a sheet of plastic wrap on top of the sushi mat. Carefully arrange the tuna slices, starting at the bottom of the mat, into a 9½ x 3½-inch rectangle. Spoon the crab mixture on top of the tuna toward the bottom of the mat in a thin line. Place the asparagus and avocado on top of the crab mixture, then spoon the tobiko next to the crab. Roll the sushi tightly away from you, leaving about ½ inch of tuna exposed, then roll again until closed tightly. Refrigerate the roll for 30 minutes.
• Trim the ends, then slice the roll crosswise into 8-10 ½-inch-thick pieces. Transfer the sushi to a plate. Spoon a small dollop of lime crema on top of each piece and sprinkle the toasted quinoa over the top and sides. Serve with the ponzu sauce alongside for dipping.
• Enjoy!

SASHIMI SICILIANO: SICILIAN SASHIMI

Steps:

• Sprinkle sea salt on sliced tuna, drizzle with extra-virgin olive oil and serve.

NEW STYLE SASHIMI

Steps:

• Cut fish fillet into paper-thin slices using the usu-zukuri cutting technique: Place fillet horizontally on chopping board with skin side up and tail end to left, steadying that side with fingers of left hand. Hold very sharp, long, thin-bladed pointed knife so that the top, blunt edge is inclined sharply to the right and, from the left side of fillet, start cutting paper-thin slices. Keep the blade at an acute angle to achieve a clean cut across the grain. The fish is sliced in one drawing stroke. Let the weight of the knife do the work as you draw the blade back toward yourself. Keep fingers of left hand clear.
• Arrange fish slices on serving plate. On each slice dab a little grated garlic and place ginger spears and a few menengi or chives. Sprinkle sesame seeds over fish. Drizzle yuzu soy sauce over top of entire arrangement and garnish with carrot curl.
• Just prior to serving, heat the New Style Oil in a small frying pan until just before it begins to smoke. Pour it over fish slices and serve.
• This recipe may also be followed using shellfish, beef or tofu.
• Combine in small bowl.
• Combine in small bowl.

SASHIMI STYLE TUNA RECIPE RECIPE - (4.4/5)

Steps:

• 1. Rinse Tuna under cold water, then drain well. 2. Slice Tuna into 1/2 inch cubes or strips then place in a covered glass bowl in the refrigerator 3. Combine remaining ingredients in a separate glass bowl and refrigerate for 1 hour 4. After 1 hour, combine the Tuna and other ingredients together in a larger glass bowl, cover and refrigerate for an additional 20 minutes 5. Remove from the refrigerator and stir well 6. Serve Tuna with these condiments: Soy Sauce, Wasabi and Pickled Ginger Recipe by: Hot Dish Homemaker

TUNA SASHIMI WITH JALAPEñO

Steps:

• Arrange the tuna slices on a plate so the slices are touching in the center and point outward (like a starburst pattern). Place a piece of jalapeño in the center of each tuna slice. Drizzle the ponzu evenly over the top. Season with salt. Serve immediately.
• Calories: 153
• Protein: 28g
• Carbohydrates: 2g
• Fat: 3g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Trace Fiber
• Sodium: 282mg