Swashbuckling Sashimi

sashimi 1024x768 Swashbuckling Sashimi

Swashbuckling Sashimi

Cleveland’s West Side Market could bring a foodie to her knees.  With everything from freshly made squid ink pasta to fish so fresh it was practically still breathing and every pastry you could possibly imagine.  They had to tear me away as we were setting sail that afternoon.

The next day Sato San revealed a surprise he had bought.  1 lb of the most beautiful ahi tuna imaginable –ruby red and gorgeous.  We had to eat it within the next few days when it was at its best.  Just sashimi over rice, he recommended.  He would teach me how to make the sauce.

“It’s easy,” he assured me.

I knew what that meant.  I’m still trying to learn how to cut vegetables right, something that seems to be an innate skill for Japanese people (or at least sailors).  What level of “easy” would making sashimi be?

Amazingly Sato San gave me a few simple instructions.  A few hours later we had tuna sashimi so good I couldn’t believe I had actually made it.  He was right sashimi is simplicity itself.  Like all Japanese “cooking” the key is balance.  You don’t want one flavor to overpower all of the others.

Swashbuckling Sashimi


  • 1 lb ahi tuna
  • 3 T mirin
  • 3 T soy sauce
  • ¼ c minced red onion
  • ¼ c finely sliced spring onion


  • Cut ahi tuna into bite-sized squares (about ½” thick)
  • Put into small bowl
  • In soup bowl mix 3 T mirin, 3 T soy sauce, ¼ c minced red onion, and ¼ c spring onion
  • Pour sauce over ahi tuna
  • Cover with plastic wrap and refrigerate for 1-12 hours
  • Serve over bed of white rice.
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