Low Sodium Eel Sashimi
Delight in the delicate flavors of our **Low Sodium Eel Sashimi**, a lighter, healthier take on a Japanese classic that's perfect for sushi lovers watching their sodium intake. This recipe highlights the pristine taste of fresh eel, artfully sliced and paired with a vibrant medley of garnishes like crisp daikon radish, refreshing cucumber, and tangy pickled ginger. A dipping sauce made with low sodium soy sauce and fresh lemon juice adds a subtle, zesty twist without overpowering the natural flavors. Quick to prepare, with no cooking required, this elegant sashimi platter is ideal for a gourmet appetizer or a refined main dish. Serve it with a touch of wasabi for a hint of heat and a sprinkle of chives for a fresh, aromatic finish—it’s simplicity at its finest! Both visually stunning and delicious, this sashimi recipe is sure to impress guests while staying heart-healthy. Perfect for fans of Japanese cuisine seeking a low-sodium alternative!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 pound Fresh eel
- 2 tablespoons Low sodium soy sauce
- 1 teaspoon Wasabi paste
- 1 teaspoon Fresh lemon juice
- 0.25 piece Daikon radish
- 2 sprigs Chives
- 0.5 piece Cucumber
- 1 ounce Pickled ginger
Instructions
Begin by placing the fresh eel in the freezer for about 15 minutes. This will slightly firm up the flesh, making it easier to slice thinly.
While the eel is in the freezer, prepare the garnish. Peel the daikon radish and use a mandolin to slice it into thin matchsticks. Set aside in ice water to keep it crisp.
Julienne the cucumber and chop the chives finely. Set these aside with the daikon.
Remove the eel from the freezer and place it on a clean cutting board.
Using a very sharp knife, hold the knife at a slight angle and slice the eel into thin pieces, aiming for about 1/4 inch thickness.
Arrange the eel slices aesthetically on a serving platter.
In a small bowl, combine the low sodium soy sauce with the fresh lemon juice. Stir to mix well, and pour into a small dipping dish.
Place a dab of wasabi paste on the edge of the platter.
On the platter, arrange the sliced daikon, julienned cucumber, and a few pieces of pickled ginger beside the eel sashimi.
Garnish with finely chopped chives sprinkled over the eel for extra flavor and presentation.
Serve the eel sashimi immediately with the seasoned soy dipping sauce and garnishes.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 1828 mg | 79% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.9 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 52.8 mcg | 264% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 534 mg | 11% | |
*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.
