Cubed tuna sashimi with wasabi-avocado dressing
maguro no kaku-zukuri
Kaku-zukuri, or cube cut, is arguably the easiest style of sashimi cut, especially in the West, where tuna is often sold in steak form. This style of sashimi is suitable for soft-fleshed, oily fish such as tuna, salmon, yellowtail, or bonito.
SERVES 4 | PREPARATION TIME 15 minutes
INGREDIENTS
For the wasabi-avocado dressing
1 very ripe avocado, peeled and pitted | ¼ cup rice vinegar | 1 tbsp wasabi paste | 1 tbsp light soy sauce
For the sashimi
2 tuna steaks, each about 3⁄4in (2cm) thick and weighing about 14oz (400g) | 1 tsp toasted white sesame seeds | 1 tsp toasted black sesame seeds | 1 scallion, finely sliced
METHOD
1 To make the wasabi-avocado dressing, chop the avocado into small chunks and press through a sieve to purée. In a large nonreactive bowl, combine the avocado purée with the vinegar, wasabi, and soy sauce, and mix well.
2 Cut the tuna steaks into 3⁄4in (2cm) wide strips along the sinews, then rotate the strips 90 degrees and cut straight down at 3⁄4in (2cm) intervals to form cubes.
3 Divide the tuna cubes among 4 serving plates. Drizzle the wasabi-avocado dressing over the tuna (you can use a piping bag to achieve a uniform drizzle, if you wish), sprinkle with the white and black toasted sesame seeds, and garnish with the scallion. Serve immediately.
Cubed tuna sashimi with wasabi-avocado dressing