Okay, got that out of my system. It's not for everyone, I understand that, but for my sushi loving friends at home, here is an easy way to make some tasty shashimi in your own kitchen!
For those that don't know what shashimi is, it's just the raw fish on it's own, no rice, no veggies, just pure fish.
First, I must put in a disclaimer that any time you are working with raw meat of any kind, there is an increased risk of bacteria. If you are pregnant or have a compromised immune system DO NOT DO THIS. All others, be aware that the bacteria can still get you too.
Now that the nasty legality stuff is out of the way, let's get fishy!
To start you need a good piece of Sushi Grade Tuna. You will not find this at your typical grocery store (usually). What sushi grade tuna is, is the highest quality, freshest fish they can get. Sushi Grade Red Tuna is not cheap, so I always wait for it to go on sale.
I like to infuse my shashimi so that I don't even need soy sauce when I eat it. Tuna is very porous, so it will absorb the flavor of anything you sit it in.
Here's my Marinade:
1/4 cup of reduced sodium soy sauce
1 tbsp of chinese 5 spice
To get the best texture. Cut the fish on a slight angle (not 90*) against the grain.