Spicy Bluefin Tuna Sashimi

Spicy Bluefin Tuna Sashimi

Bluefin Tuna connoisseur Carl Semmler shares his spicy Bluefin Sashimi recipe.

Quick, easy and delicious!

Serves: 4 PRINT THIS


  • 1 piece of Dinko Southern Bluefin Tuna
  • 1 tbsp sriracha (or more if you enjoy your tuna spicy!)
  • 2 tbsp kimchi juice
  • 2 pinches shichimi pepper
  • 1 tbsp sesame oil
  • 1 spring onion, finely chopped
  • 1 tbsp sesame seeds
  • Steamed rice or crusty bread, to serve


1 Remove any blood meat - called the blood line - within the tuna piece. The blood line is the very dark red (almost black) meat that you will see on the edge of the tuna.

2 Using a very sharp knife, cut any dark meat away from the rest of the tuna and discard.

3 Cut the remaining tuna into 2cm x 4cm pieces, as long as the piece allows. Try to get them as uniform as possible without having too much waste.

4 Once you have the pieces, you are able to slice them into sashimi pieces. Each slice should be 5mm thick and as uniform as possible.

5 Place sashimi pieces in a bowl with sriracha, kimchi juice, shichimi pepper, sesame oil, spring onion and sesame seeds.

6 Mix well, ensuring all sides of sashimi are coated.

7 Serve on top of steamed rice or crusty bread.

8 If you are not serving immediately, place in the fridge, well covered.


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