I feel a bit ashamed to call this a recipe, but I thought up the sauce and it seems to be popular with everyone who has eaten it, so I guess it deserves a mention here! I didn’t have a ripe avocado to hand, but I advise you to cut one thinly and use in between the tuna slices for a much nicer presented dish than my own.
When you buy the fish, if it isn’t marked ‘sashimi’, make sure you ask the fishmonger if it can be eaten as such – simply having raw fish is not good enough for this delicate dish. For the sauce, I didn’t write any quantities as it’s all down to taste, so have fun dipping your finger in midway through and seeing what you like
Ingredients
Sashimi tuna
Soy sauce
Wasabi
Japanese mayonnaise
Chives
Step 1
Chop the chives. Mix all the sauce elements together. You’re done!
Where do you get Japanese mayonnaise? What’s different about it? Can it be made at home?
It’s a much stronger flavour than western mayonnaise. Quite hard to describe but I’ve never met anyone who didn’t like it. It isn’t used so much in sandwiches like western mayonnaise may be, but rather as a sauce or in dishes to provide richness. It should be sold in any Asian supermarket. Unfortunately you can’t make it yourself, so good luck finding it