Sushi / Sashimi Art (My wife・Marriage anniversary)
Sushi / Sashimi Art (My wife・Marriage anniversary) is a medium Japanese recipe that serves 2. 180 calories per serving. Recipe by JunsKitchen on YouTube.
Prep: 30 min | Cook: PT0M | Total: 45 min
Cost: $134.10 total, $67.05 per serving
Ingredients
- 200 g Sashimi‑Grade Tuna (Very cold, firm; cut into thin slices for shaping)
- 2 tbsp Rice Vinegar (Mild acidity, balances the sweetness)
- 2 tbsp Blueberry Wine (Provides fruity sweetness; can substitute with red wine plus a splash of blueberry juice)
- 1 tsp Granulated Sugar (Adjust to taste; dissolves in the vinaigrette)
- 1 tsp Soy Sauce (gluten‑free if needed) (Adds umami; use low‑sodium for better balance)
- 1 tsp Sesame Oil (Toasted flavor; use sparingly)
- 1 handful Microgreens (For garnish; any mix of radish, pea shoots, etc.)
- 2 pieces Edible Flowers (optional) (For visual flair; ensure they are pesticide‑free)
- to taste Freshly Ground Black Pepper (Season lightly)
- to taste Sea Salt (Season lightly)
Instructions
Make the Blueberry Wine Vinaigrette
In a small mixing bowl whisk together rice vinegar, blueberry wine, sugar, soy sauce, and sesame oil until the sugar dissolves completely.
Time: PT5M
Chill the Knife and Cutting Board
Place the knife blade and cutting board in the freezer for 5 minutes; a cold surface helps keep the tuna firm while slicing.
Time: PT5M
Temperature: 4°C
Slice the Tuna Thinly
Remove tuna from the freezer, pat dry, and using the chilled knife slice the tuna into ultra‑thin sheets (about 1 mm thick). Work quickly to keep the fish cold.
Time: PT8M
Form Tuna Roses
Lay a slice flat, then roll it tightly from one end to the other, forming a rose‑shaped coil. Repeat until all slices are used, arranging the roses upright on the serving plate.
Time: PT12M
Season the Tuna
Lightly sprinkle sea salt and freshly ground black pepper over the arranged tuna roses.
Time: PT2M
Plate and Garnish
Drizzle the blueberry wine vinaigrette around the tuna roses. Scatter microgreens and place edible flowers (if using) for a romantic presentation.
Time: PT5M
Final Touch
Present the dish to your loved one and enjoy the fresh, floral flavors.
Time: PT3M
Nutrition Facts
- Calories
- 180
- Protein
- 20 g
- Carbohydrates
- 5 g
- Fat
- 8 g
- Fiber
- 1 g
Dietary info: Pescatarian, Gluten‑Free (if using gluten‑free soy sauce), Dairy‑Free
Allergens: Fish, Soy
Ingredient Substitutions
- Instead of Sashimi‑Grade Tuna: Fresh salmon (for a different flavor)
- Instead of Rice Vinegar: Apple cider vinegar
- Instead of Blueberry Wine: Red wine with 1 tsp blueberry juice
- Instead of Granulated Sugar: Honey or agave syrup (use less)
- Instead of Soy Sauce (gluten‑free if needed): Tamari
- Instead of Sesame Oil: Olive oil (will change flavor)
- Instead of Microgreens: Thinly sliced cucumber
- Instead of Edible Flowers (optional): Thinly sliced radish for color
- Instead of Freshly Ground Black Pepper: White pepper
- Instead of Sea Salt: Kosher salt
Equipment Needed
- Sharp Chef’s Knife
- Cutting Board
- Small Mixing Bowl
- Whisk
- Plate (large, shallow)
- Small Spoon or Drizzle Bottle
Critical Steps — Do Not Skip
- Chill the knife and cutting board to keep tuna firm
- Slice tuna into ultra‑thin sheets
- Roll the slices tightly to form rose shapes
Chef Tips from the Video
- Pat the tuna dry with paper towels before slicing to prevent slipping
- For extra shine, brush the finished roses lightly with a few drops of sesame oil
Troubleshooting
Tuna slices are too thick and roll poorly.
Return the tuna to the freezer for 5‑10 minutes to firm up, then slice again with a very sharp, chilled knife.
Vinaigrette tastes too sharp.
Add an extra half teaspoon of sugar or a drizzle of honey to balance the acidity.
Roses fall apart during plating.
Use a small dab of vinaigrette as ‘glue’ at the base of each rose before arranging.
Storage
Refrigerator: Store vinaigrette in a sealed container for up to 3 days; keep tuna roses uncovered on a plate, covered loosely with plastic wrap, and consume within 24 hours.
Freezer: Not recommended; texture of tuna degrades.
Room temperature: Do not leave at room temperature for more than 30 minutes due to food safety.
Make-Ahead Tips
- Prepare the vinaigrette up to 2 days in advance and refrigerate
- Chill the knife and board just before slicing to maintain firmness
Frequently Asked Questions
What is the cultural significance and history of tuna rose salads in Japanese cuisine?
While not a traditional Japanese dish, the concept of arranging sashimi into elegant shapes reflects the Japanese aesthetic of "kaizen" (continuous improvement) and the art of "mizu‑shibori" plating. Modern Japanese chefs often create flower‑shaped sashimi to showcase freshness and skill, especially for special occasions.
What are the traditional regional variations of fish‑flower presentations in Japan?
In Kyoto, chefs may use koi‑shaped fish slices for tea ceremonies, while in Osaka street stalls, thinly sliced tuna is sometimes rolled into "toro‑maki" (fatty tuna rolls) for visual impact. The rose shape is a contemporary twist popularized by high‑end sushi restaurants.
How is a tuna rose typically served in a Japanese anniversary celebration?
For anniversaries, the tuna roses are often placed on a chilled plate, drizzled with a light citrus or fruit‑based vinaigrette, and surrounded by seasonal garnish such as microgreens, edible flowers, or pickled vegetables to symbolize love and freshness.
What occasions or celebrations is tuna rose salad traditionally associated with in Japanese culture?
Although not traditional, the elegant presentation makes it popular for wedding receptions, anniversaries, and high‑tea gatherings where a refined, romantic impression is desired.
What other Japanese dishes pair well with tuna rose salad?
Serve it alongside chilled miso soup, a small portion of chilled soba noodles, or a delicate tempura of seasonal vegetables. A glass of chilled sake or sparkling plum wine complements the flavors beautifully.
What makes tuna rose salad special or unique in Japanese‑inspired cuisine?
The dish combines the pristine quality of sashimi‑grade tuna with artistic plating and a sweet‑tart blueberry wine vinaigrette, creating a balance of texture, flavor, and visual romance that is rare in everyday Japanese meals.
What are the most common mistakes to avoid when making tuna rose salad?
Common errors include slicing the tuna too thick, not keeping the fish cold enough, and over‑seasoning the vinaigrette. Each mistake can cause the roses to fall apart or the flavor to become unbalanced.
Why does this tuna rose recipe use a chilled knife instead of a regular kitchen knife?
A chilled knife stays cold longer, preventing the delicate tuna from warming and becoming soft while slicing. This helps achieve ultra‑thin, firm sheets that roll easily into roses.
Can I make tuna rose salad ahead of time and how should I store it?
The vinaigrette can be prepared up to two days in advance and refrigerated. The tuna roses should be assembled no more than an hour before serving and kept loosely covered in the refrigerator to maintain freshness.
What texture and appearance should I look for when shaping tuna roses?
Each slice should be translucent, about 1 mm thick, and roll tightly without tearing. The finished rose should stand upright, glossy from a light brush of sesame oil, and display a deep pink hue of fresh tuna.
How do I know when the blueberry wine vinaigrette is done?
When the sugar has fully dissolved and the mixture tastes balanced—sweet, tangy, and slightly salty—the vinaigrette is ready. It should be smooth and slightly glossy.
What does the YouTube channel JunsKitchen specialize in?
The YouTube channel JunsKitchen specializes in Japanese home cooking, often featuring beautifully filmed recipes with a focus on fresh ingredients, precise knife skills, and occasional pet cameo appearances.
How does the YouTube channel JunsKitchen's approach to Japanese cooking differ from other cooking channels?
JunsKitchen emphasizes calm, minimalist storytelling, high‑quality cinematography, and a strong focus on technique—especially knife work and plating—while many other channels prioritize fast‑paced, talk‑heavy formats.
Last updated: August 20, 2026
