Chef News

Recipe: Tuna Sashimi Carpaccio with Sesame Soy and Garlic Chips from Sushi Roku

Sushi chef Shin Toyoda likes to keep his dishes simple at Sushi Roku, letting the super-fresh, high-quality ingredients speak for themselves. However, he does admit there are a lot of other sushi restaurants near Old Town Scottsdale that he has to compete with.

One thing that sets Toyoda's sushi bar apart from all the other sushi joints is their variety of four different kinds of tuna. For the Tuna Sashimi Carpaccio, Toyoda uses blue fin tuna that's so fresh you could swear it was just swimming.

The Fish: 3 ounces of blue fin tuna, sliced into 10 paper-thin pieces

Arrange the tuna in the center of the plate.

The Dressing:    
6 cups of soy sauce
3 cups of rice vinegar
3 cups of sesame oil
1 cup of cooking sake
1 tube of karashi mustard

Combine all of the ingredients together in a bowl. Drizzle the dressing over the tuna, completely covering the fish. This recipe yields more than enough for the single serving, so refrigerate it and use it again!


The Garnish:

0.2 ounces of daikon radish, julienned
0.1 ounces of onion sprouts
1 tsp. of chopped chives
1 tsp. of crushed garlic chips, garlic must be crunchy
1 tsp. of olive oil

Combine the radishes, sprouts, and oil in a bowl and toss together. Then, place the radish mix on top of the tuna. Finally, sprinkle the garlic and chives on top of the tuna.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Heather Hoch is a music, food, and arts writer based in Tucson. She enjoys soup, scotch, Electric Light Orchestra, and walking her dog, Frodo.
Contact: Heather Hoch