🐟 Tuna sashimi (maguro)
Maguro sashimi is raw tuna cut into neat rectangular slices. Lean red tuna has a clean, meaty flavour and a soft, almost buttery bite, while fattier cuts are richer. It is served chilled on shredded daikon with shiso leaves and a small mound of wasabi, and is one of the most familiar sashimi in Japan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g sashimi-grade tuna loin
- 150 g daikon radish
- 8 shiso leaves
- 1 tsp grated wasabi
- Lemon wedges to serve
Method
- Peel the daikon, cut it into very fine threads and soak them in iced water for 10 minutes, then drain well.
- Cut the tuna across the grain into slices about 1 cm thick, using one long pulling stroke of a very sharp knife for each slice.
- Arrange a mound of daikon on a chilled plate, lean the shiso leaves against it and lay the slices over them.
- Serve at once with wasabi and lemon on the side.
How to make it lighter
- Sashimi itself is light; most extra calories come from what is eaten alongside, such as rice or rich dipping sauces.
- Fill up on the daikon and shiso garnish — they add volume and crunch for very few calories.
- A squeeze of lemon and a little wasabi add flavour without adding fat or sugar.
History
Sashimi developed in Japan, where serving fresh seafood in thin slices has a long history; the modern style, eaten raw with wasabi, spread widely from the Edo period onward. Tuna is today one of the most popular fish for sashimi in Japan.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →