Low Carb Octopus Sashimi
Dive into the elegant world of seafood cuisine with this *Low Carb Octopus Sashimi* recipe, a refreshingly light and flavorful dish that showcases the delicate texture and taste of thinly sliced, chilled octopus tentacles. Blanched to tender perfection and served with a vibrant soy-lemon-ginger dressing, each bite is a harmonious blend of umami and zesty freshness. A sprinkle of sesame seeds, a touch of wasabi paste, and the crisp crunch of cucumber rounds elevate this keto-friendly recipe into a masterpiece of balance and sophistication. Garnished with vibrant radish microgreens for that gourmet touch, this dish is quick to prepare (ready in under 30 minutes!) and perfect for refined dinner parties or low-carb meals bursting with flavor. Whether you're a sashimi enthusiast or exploring new culinary horizons, this octopus sashimi is a feast for both the eyes and palate.
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Recipe Information
Ingredients
- 2 pieces Octopus tentacles
- 2 tablespoons Soy sauce
- 1 tablespoon Lemon juice
- 1 inch piece Fresh ginger
- 1 teaspoon Wasabi paste
- 0.5 teaspoon Sea salt
- 0.5 cup Radish microgreens
- 1 tablespoon Sesame seeds
- 1 small Cucumber
Instructions
Begin by thoroughly cleaning the octopus tentacles under cold running water. Ensure all impurities are remove and pat them dry with a clean towel.
Fill a large pot with enough water to immerse the octopus and bring to a gentle boil. Once boiling, lower the heat to a simmer.
Blanch the octopus tentacles in simmering water for about 5 minutes. This will help tenderize them slightly without cooking them fully.
Transfer the tentacles to an ice bath immediately to stop the cooking process and chill them. Let them sit in the ice bath for approximately 10 minutes.
While the octopus is chilling, prepare the dressing by whisking together soy sauce, lemon juice, freshly grated ginger, and wasabi paste in a small bowl. Set aside.
Thinly slice the chilled octopus tentacles against the grain to achieve a sashimi style thickness -- about 1/8 inch or as desired. Arrange the slices on a serving platter.
Peel the cucumber and slice it thinly into rounds. Arrange these around the sashimi on the platter for added texture and freshness.
Sprinkle sea salt lightly over the sliced octopus, then drizzle the dressing evenly across the plate.
Garnish the dish with radish microgreens and a sprinkle of sesame seeds for enhanced flavor and presentation.
Serve immediately and enjoy your beautifully plated low carb octopus sashimi.
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 2979 mg | 130% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 3.7 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1339 mg | 28% | |
*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.
