Low Carb Fish Roe Sashimi
Elevate your next meal with this exquisite *Low Carb Fish Roe Sashimi*, a recipe that combines the delicate flavors of sashimi with vibrant, nutrient-packed toppings. Featuring sashimi-grade tuna or salmon as the star, this dish is elegantly paired with briny bursts of fish roe, creamy avocado slices, and refreshing cucumber ribbons. Garnished with nutty sesame seeds, crisp nori strips, and a sprinkle of green onions, every bite delivers a harmonious blend of texture and taste. With no cooking required and a quick 25-minute preparation, this low-carb, gluten-free delight is perfect for sushi lovers or anyone seeking a refined, healthy appetizer. Serve it with soy sauce, wasabi, and pickled ginger for an authentic Japanese-inspired experience. Ideal for special occasions, yet simple enough for every day, this dish is a stunning choice for sashimi enthusiasts.
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Recipe Information
Ingredients
- 150 grams fish roe (preferably salmon or flying fish roe)
- 200 grams sashimi-grade tuna or salmon
- 2 tablespoons soy sauce
- 1 teaspoon wasabi paste
- 50 grams pickled ginger
- 2 sheets nori sheets
- 1 medium English cucumber
- 1 large avocado
- 2 pieces green onions
- 1 tablespoon sesame seeds
Instructions
1. Start by slicing the sashimi-grade tuna or salmon into thin slices, about 0.5 cm thick, using a sharp knife. Set aside, keeping the slices separated to maintain their shape.
2. Prepare the cucumber by slicing it into thin ribbons using a vegetable peeler. This will provide a refreshing crunch to the dish.
3. Halve the avocado, remove the pit, and carefully slice it into thin slices.
4. Cut the nori sheets into strips, approximately 1 cm wide, using kitchen scissors. This will serve as an edible garnish.
5. Slice the green onions finely to use as a garnish.
6. On a large serving platter, arrange the cucumber ribbons as a base.
7. Lay the slices of tuna or salmon on top of the cucumber, fanning them out slightly.
8. Spoon small mounds of fish roe onto each piece of tuna or salmon sashimi.
9. Add avocado slices to the platter, nestling them between the sashimi pieces for added creaminess.
10. Garnish the dish with the cut nori strips, sprinkling them over the top.
11. Sprinkle the sesame seeds and sliced green onions over the entire dish for added flavor and texture.
12. Serve with separate small dishes of soy sauce and wasabi paste for dipping.
13. Enjoy your low-carb fish roe sashimi immediately with pickled ginger on the side to cleanse the palate between bites.
Nutrition Facts
Calories |
967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 4342 mg | 189% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 7.9 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 277 mg | 21% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2468 mg | 53% | |
*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.
