Low Sodium Fish Roe Sashimi
Delight in the elegance of **Low Sodium Fish Roe Sashimi**, a guilt-free twist on a classic Japanese delicacy. This vibrant dish pairs the briny, buttery goodness of fresh fish roe, such as ikura or tobiko, with crisp cucumber, creamy avocado, and peppery radish sprouts, creating a medley of flavors and textures that’s as refreshing as it is nutritious. A light drizzle of fresh lemon juice and low-sodium soy sauce enhances the natural taste without overwhelming the palate, while delicate strips of nori provide an umami-rich garnish. Ready in just 20 minutes, this low-sodium sashimi is a perfect appetizer or light meal, served with pickled ginger and a dollop of wasabi for a hint of heat. Ideal for health-conscious food enthusiasts, this recipe offers a fresh, wholesome alternative to traditional sashimi options without compromising on flavor.
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Recipe Information
Ingredients
- 100 grams fish roe (ikura or tobiko)
- 1 large fresh cucumber
- 50 grams radish sprouts
- 1 large avocado
- 15 milliliters fresh lemon juice
- 30 milliliters low sodium soy sauce
- 1 sheet nori sheets
- 30 grams pickled ginger
- 5 grams wasabi paste
Instructions
1. Begin by rinsing the fish roe under cold water in a fine-mesh strainer to remove any excess brine. Drain well and set aside in a small bowl.
2. Peel the cucumber and slice it thinly into rounds. Arrange the cucumber slices on a small serving platter in an overlapping pattern to form a base.
3. Rinse and drain the radish sprouts thoroughly. Place a small handful of the radish sprouts on top of the cucumber slices.
4. Cut the avocado in half, remove the pit, and carefully scoop the flesh into a bowl. Slice the avocado finely and arrange the slices over the cucumber and sprouts.
5. Gently spoon the fish roe over the layered vegetables, ensuring even distribution for presentation.
6. In a small bowl, mix the fresh lemon juice with low sodium soy sauce. Drizzle this mixture sparingly over the fish roe and vegetables.
7. Cut the nori sheet into thin strips using sharp kitchen scissors and sprinkle it lightly over the top for added flavor and decoration.
8. Serve the sashimi with pickled ginger and a small dollop of wasabi on the side.
9. Enjoy immediately as a fresh and low-sodium alternative to traditional sashimi options.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3261 mg | 142% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 7.5 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 210 mg | 16% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1777 mg | 38% | |
*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.
