Albacore Sashimi with Jalapeño & Ponzu

Want to whip up the world's easiest dish?? Grab some sashimi grade albacore (or tuna), layer with ultra thin slices of jalapeño, and top with a drizzle of ponzu. Then, DINNER IS SERVED! This Albacore sashimi with jalapeño & ponzu is what I always order at my favorite sushi restaurant, and now I get to enjoy it at home at a fraction of the price.

How thinly do I slice the fish?

First, make sure you have a VERY sharp knife. I like my sashimi cut ¼ inch thick. However, I have enjoyed both thinner & thicker variants at restaurants. Then, cut a few sample slices and see what you prefer. But make sure you don't eat it all yourself!

Pour or dip the ponzu?

Hubby is a dipper, and I'm a pourer. Layer your fish with the jalapeño. Then, choose your own adventure.

What's your favorite sushi? Mine? Albacore sashimi.

I enjoyed this dish so much at a restaurant that I wanted to recreate the favorite at a fraction of the cost. Most of us can't always afford to eat in high-end eateries all the time, so it feels great being able to treat myself to my favorites without breaking the bank.

However, be prepared! Sashimi grade fish is expensive.

What kind of cutting board do you use?

I get a million questions about my cutting board Wooden cutting boards are porous. So if you put something like raw fish on them, then they will likely have an unpleasant smell and bacteria. Therefore, I use closed-cell cutting boards (non-porous) and have never gone back. Click here to shop my favorite cutting board on Amazon.

Want to know how else I use sashimi grade fish?

Check out this tuna tartare salad and its irresistible ginger dressing. It's a favorite, and such a special treat! Also, this tuna tartare tastes great on fried wontons instead of on a bed of lettuce.

Raw fish isn't your thing?

Do not fear! I have plenty of other fish recipes here.