Seared Tuna With Mango Salsa - How To Make Sushi Series

Master Sushi Chef Hiroyuki Terada shows you how to make our Seared Tuna with Mango Salsa. When we opened 4 years ago, this was on the menu, but we took it off a year later to introduce some other dishes. This was really a great seller and if you ordered it back then, you instantly fell in love with dish. The natural sweetness of the mango, paired with the slight soy/vinger of the Ponzu sauce is an amazing combination that's light and refreshing for summer. Go ahead and give it a try, and let us know what you think.

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As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...

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Hiroyuki Terada
6815 Biscayne Blvd,
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New videos every Sunday and Wednesday!

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About Master Sushi Chef Hiroyuki Terada:

Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.

At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.

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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.

Let us know how you enjoy your Minonokuni.

Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226

[joshuapengson]

Hiro, thank you for allowing yourself to be filmed! As an amateur chef, this close-up video of your technique and mastery is phenomenal. Thank you again for your willingness to teach!

[marceloiriarte]

Ingredients: Tuna, Mango, Tomato, Shiso leaves ( type of mint), Radish sprouts, Sesame Seeds, Olive oil and Ponzu sauce. ;)

[jkasten]

The cleanliness of how hiro works is inspirational. Mice en place always perfect, cutting board alway clean, plating always perfect! Attention to detail makes me want to eat here!!! A rarity in the kitchen!! Good work!!

[RavishingSailor]

Hopefully Hiro is receiving a large portion of the royalties  from these videos. He and his artistry are the reasons I watch these videos.

[gregchambers]

He's so elegant, wise and talented. He makes it look sooo easy. Proper planning prevents poor performance!

[paradiselivinginpurpose]

The way he held that hot tuna like it was a piece of cake. And cooked this in less than 10 minutes.
Hiro isn't a regular guy...
Hiro is a Hero.

[mattbrooks]

Summer on a plate.

I love that format -- a colorful "relish" over a simply seared slab of animal protein. So many directions you can take it.

[InnaKGB]

Watched about 7 seared tuna recipes prior to this one, and this is the first one that made my mouth water. Well done.

[mjremy]

Beautiful to watch. So healthy and delicious. Microgreens and raw foods have a lot of nutrition. I was fascinated by the cutting sound of the carbon steel knife - precision slicing is such a pleasure to do.

[Noah-pfsc]

I love the art and love you guys at NoVe put into your food. Much love from Chicago!

[SBDZelda]

One thing I loved about moving to florida was falling in love with mango salsa. Thanks for Sharing this. Will have to give it a try. Once I fail I'll stop by and try how it's suppose to be made.

[jonathankerr-smith]

Have been making this monthly ever since I watched. Thanks so much

[DerekH]

Living in Toronto - driving down to Miami this week and am definitely coming to check this place out! I've been watching your videos for a few years now - so stoked.

[julietran]

Thank you!!🌻Mr:Hiroyuki 😍
From Okinawa 🌸🌸
It look amazing.

[torontoont]

Wow, everything you make looks excellent. thanks for sharing, .

[ObsequiousV]

Hiroyuki has such a way with organizing items on a plate. beauty

[howardharaway]

I love this guy. I made a comment about buying sushi grade tuna and he actually responded ! I was not expecting that. I litterly had a culinary
Rock star take the time out to respond to my questions. I feel like I always have a friend now. Wouldn't it be even cooler if he responded to this comment. I am a HUGE fan.

[Omrajgrg]

Thank you chef for salsa recipe. Because I use cilantro and little green chilly as well

[herminiabalala]

It's look fantastic, chef you make me hungry

[robertholtz]

Gosh. I remember when this clip was brand new! Lots of changes since then but this is still a great dish. Oba leaf is in the mint family. If you can't obtain it, I'd substitute with mint not basil (or maybe a combination of Thai basil with mint). Also, if you're having trouble sourcing Oba leaf, you might find it more easily as Green Shiso leaf, Green Perilla leaf, or even as Green Beefsteak plant. They're all essentially the same product. Just make sure you get the green leaf variety not the red, which tastes more of anise or licorice than mint. You want the green leaf, which adds a very subtle pleasant herbal citrus flavor.