Tuna Sashimi Guide: Cuts, Slicing Techniques, and Serving Tips

Tuna sashimi is the centerpiece of Japanese dining. Akami, chutoro, and otoro each offer a completely different flavor experience, and knowing the distinctions makes every bite more rewarding. Fresh sashimi-grade tuna is now available in Ho Chi Minh City. This guide covers the cuts, how to slice at home, and how to eat tuna sashimi at its best.

Tuna Cuts and Their Characteristics

Akami (赤身) — lean back loin The least fatty cut, with a firm, clean umami. High in iron and has a refreshing finish. Classic pairing: soy sauce and wasabi, nothing more. Chutoro (中トロ) — medium-fatty belly The sweet spot between lean akami and rich otoro. Balanced fat and flavor make it the most widely loved cut. Works equally well for sashimi or sushi. Otoro (大トロ) — fatty belly The most marbled section of the tuna, with a buttery texture that melts immediately on the tongue. A small portion is deeply satisfying, making it the choice for special occasions.

How to Slice Tuna Sashimi at Home

Buy a saku (block) Purchasing tuna as a saku (block cut) rather than pre-sliced keeps it fresher longer and gives you control over slice thickness.

1. Use a sharp knife A well-honed sashimi knife or your sharpest kitchen knife is essential. A dull blade crushes the muscle fibers and ruins the silky texture. 2. Identify the grain Look at the saku surface to find the direction of the muscle fibers. Slice perpendicular to those fibers (cutting across the grain) for a tender, smooth mouthfeel. 3. Pull-cut in one stroke Place the heel of the blade against the saku and pull toward you in a single, fluid motion. Pushing or sawing creates a ragged surface. Target 7 to 10 mm thickness for the ideal bite.

Tips for Eating Tuna Sashimi at Its Best

Temperature matters Tuna that is too cold mutes the fat's flavor. Take it out of the refrigerator 5 to 10 minutes before eating. Never leave it at room temperature for long — only bring out the portion you will eat immediately. Dip, don't soak Touch just one edge of the slice to the soy sauce rather than submerging the whole piece. A quality soy sauce enhances tuna without overpowering it. Wasabi on the fish, not in the sauce Place a small amount of wasabi directly on the sashimi, then dip in soy sauce. This way you get the full aromatic impact of the wasabi with every bite.

Frequently Asked Questions

Q1. How do I thaw frozen tuna? Slow-thaw in the refrigerator is the best method. Transfer from the freezer to the fridge half a day before eating. If you are in a hurry, seal the block in a zip bag and submerge in ice water. Never use a microwave. Q2. How long does tuna sashimi keep? Ideally eat it the same day. A saku in the fridge is fine until the next day, but once sliced, eat within a few hours. Q3. Akami or chutoro for a first-timer? Chutoro. Its balance of natural sweetness and moderate fat gives you the broadest appreciation of what great tuna sashimi can be. Q4. Where can I get sashimi-grade tuna in HCMC? Order a frozen saku through the Farmi app. Cold-chain delivery ensures the quality is preserved from our storage to your kitchen.

Order Fresh Tuna on Farmi

Farmi carries sashimi-grade tuna and a range of fresh seafood, delivered frozen throughout HCMC. Add wasabi and sashimi soy sauce to the same order for a complete setup.

Download the Farmi app and enjoy tuna sashimi at home.

Note: This article and some images were created with AI assistance and reviewed by our editorial team before publication.