Ginger Marinated Seared Sashimi

Ginger Marinated Seared Sashimi

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Vicki Butts (lazyme)


We've made this several times and really enjoy it. Although the dipping sauce is good we always serve it with a side of wasabi and pickled ginger too.

From Cooking From the Heart with Sam Choy.


☆☆☆☆☆ 0 votes

20 Min
5 Min


  • 2 lb
    yellowfin tuna, cut into 2x2-inch blocks of any length (sashimi grade)
  • 2 tsp
    fresh ginger
  • 1/2 c
  • 1 Tbsp
    brown sugar
  • 1/2 tsp
    sesame oil
  • 2
    hawaiian hot chili peppers, finely minced
  • SAUCE:

  • 1/4 c
    fresh ginger root
  • 1/2 c
    chinese parsley, chopped
  • 1/4 c
    scallions, minced
  • 2 clove
    garlic, minced
  • 1/2 c
    light salad oil

How to Make Ginger Marinated Seared Sashimi


  1. Marinate the tuna for 45 minutes to an hour in the marinade (shoyu thru hot chilies).
  2. After marinating, place fish on a hot hibachi or barbecue grill, searing very quickly (about 10 seconds, or less) on all sides.
  3. Slice as thick or as thin as you like and arrange on an appetizer plate over a bed of shredded cabbage (won bok, head cabbage, purple cabbage, or your favorite sprouts).
  4. Garnish with black sesame seeds and serve with the following dipping sauce.
  5. Dipping Sauce:
    In a blender, combine all of the sauce ingredients. Blend for 30 seconds, then adjust seasoning with salt and white pepper to taste. (Do not substitute with black pepper).
  6. Pour sauce into serving bowls or small individual dip containers and serve with sashimi.

Printable Recipe Card

About Ginger Marinated Seared Sashimi

Main Ingredient: Seafood
Regional Style: Hawaiian/Polynesian

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