Keto Squid Sashimi
Elevate your culinary experience with this exquisite Keto Squid Sashimi recipe—an ideal dish for seafood lovers and low-carb enthusiasts alike. Featuring tender, perfectly blanched squid delicately sliced into sashimi-style pieces, this recipe showcases a unique crisscross scoring technique to enhance texture and flavor. Complemented by a vibrant dipping sauce of tamari, rice vinegar, and a touch of fiery wasabi, each mouthful bursts with umami goodness. Fresh cucumber ribbons, a squeeze of lemon juice, and a sprinkle of green onion create a refreshing contrast while keeping the dish light, healthy, and keto-friendly. Ready in just 25 minutes, this refined appetizer or light meal is perfect for impressing your guests or indulging in a guilt-free seafood delight. Serve it chilled for optimal freshness and pair it with the dipping sauce for an unforgettable dining experience.
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Recipe Information
Ingredients
- 500 grams Fresh squid
- 2 tablespoons Soy sauce (tamari for gluten-free version)
- 1 tablespoon Rice vinegar
- 1 teaspoon Wasabi paste
- 1 whole Fresh lemon
- 1 medium Cucumber
- 2 stalks Green onion (for garnish)
- 0.5 teaspoon Sea salt
- 1 liter Ice water
Instructions
Clean the fresh squid by removing the tentacles, head, and internal organ sac. Run the squid body under cold water, ensuring it is fully cleaned inside.
Using kitchen scissors, carefully cut the squid body to create a flat sheet, then score the inner surface with shallow diagonal cuts in a crisscross pattern to tenderize the meat.
Bring a pot of water to a boil. Blanch the squid pieces briefly for 30–40 seconds until they are just opaque. Immediately transfer the squid to an ice water bath to stop the cooking process. This will ensure the squid stays tender and cool for sashimi.
Remove the squid from the ice bath and pat it dry with a paper towel. Slice the squid into thin, bite-sized strips or rectangles for sashimi plating.
Prepare the dipping sauce by mixing the soy sauce (or tamari), rice vinegar, and wasabi paste in a small bowl. Adjust the amount of wasabi to your heat tolerance.
Peel the cucumber and slice it into thin, long ribbons or matchsticks for garnishing. Arrange the cucumber slices neatly on the serving plate.
Place the squid pieces on top of the cucumber garnish. Sprinkle a light touch of sea salt and fresh lemon juice over the top to enhance the flavor.
Chop the green onion finely and use it as a decorative garnish around or on top of the dish for a pop of color.
Serve the squid sashimi alongside the wasabi-soy dipping sauce. Enjoy immediately for the best flavor and texture.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 3573 mg | 155% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.3 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1898 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
