Low Carb Eel Sashimi
Dive into the delicate world of Japanese cuisine with this *Low Carb Eel Sashimi*, a refreshing and nutrient-packed dish that's big on flavor and light on carbs. This recipe spotlights the natural richness of fresh eel, thinly sliced and enhanced with a zingy drizzle of lemon juice and a pinch of sea salt for balance. Served alongside crisp cucumber ribbons, fragrant spring onions, and a tangy dipping sauce made from low-sodium soy sauce, rice vinegar, and wasabi, every bite is a harmonious blend of savory, tangy, and spicy notes. Perfect as an appetizer or light main course, this dish is garnished with pickled ginger for a burst of umami and freshness. With zero cooking required and only 30 minutes of prep, this sashimi is an elegant, keto-friendly way to savor the art of raw seafood.
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Recipe Information
Ingredients
- 400 grams Fresh eel fillet
- 2 tablespoons Rice vinegar
- 3 tablespoons Soy sauce (Low sodium)
- 1 teaspoon Wasabi paste
- 50 grams Pickled ginger
- 1 medium Cucumber
- 2 stalks Spring onions
- 1 whole Lemon
- 1 pinch Sea salt
Instructions
Begin by placing the fresh eel fillet in the freezer for about 15 minutes. This makes it easier to slice thinly.
While the eel is chilling, wash and peel the cucumber. Using a vegetable peeler, slice the cucumber into long, thin ribbons and set aside.
Finely chop the spring onions and set aside for garnish.
Once the eel is firm, remove it from the freezer and, using a sharp knife, slice the eel fillet at a slight angle into thin, even pieces.
Arrange the eel slices neatly on a serving plate, laying them slightly overlapping for an elegant presentation.
In a small bowl, mix the rice vinegar, soy sauce, and wasabi paste until well combined. This will be your dipping sauce.
Slice the lemon in half and sprinkle a little sea salt over one half. Gently squeeze a light drizzle of lemon juice over the eel slices, enhancing their natural flavor.
Garnish the eel with the chopped spring onions.
Serve the eel sashimi with cucumber ribbons on the side and a small mound of pickled ginger. Provide the dipping sauce in a small, shallow bowl to be enjoyed with each bite of eel.
Enjoy this refreshing, low-carb eel sashimi as an appetizer or a light main dish.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 2513 mg | 109% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.2 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 93.2 mcg | 466% | |
| Calcium | 188 mg | 14% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1688 mg | 36% | |
*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.
