Soy-Free Squid Sashimi
Dive into the coastal elegance of "Soy-Free Squid Sashimi," a delicate dish crafted to highlight fresh squid’s tender texture and subtle flavor. Perfect for seafood enthusiasts seeking a soy-free alternative, this recipe swaps traditional soy sauce with coconut aminos, blending it with rice vinegar, tangy lemon juice, and a hint of grated ginger for a vibrant dipping sauce. The squid is quickly blanched and chilled to preserve its natural sweetness and served alongside optional wasabi for a flavorful kick. Garnished with fresh green onions, this appetizer is not only visually stunning but also gluten-free and paleo-friendly, making it ideal for clean eating. Easy to prepare in under 20 minutes, this refined dish is a celebration of simple yet sophisticated flavors that will elevate your next meal or gathering.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Fresh squid (cleaned and prepared)
- 0.5 teaspoons Salt
- 2 tablespoons Lemon juice
- 1 teaspoons Olive oil
- 3 tablespoons Coconut aminos (soy-free alternative to soy sauce)
- 1 tablespoons Rice vinegar
- 1 teaspoons Grated ginger
- 0.5 teaspoons Wasabi paste (optional)
- 2 tablespoons Thinly sliced green onions (for garnish)
Instructions
Carefully clean the fresh squid by removing the head, innards, and cartilage. Peel off the skin, rinse under cold water, and pat dry with paper towels. Place the cleaned squid tubes on a cutting board.
With a sharp knife, slice the squid tubes into thin, even strips, around 1-2 mm thick. Set aside on a plate. If preferred, you can slightly score the flesh diagonally for a more aesthetic appearance.
Bring a small pot of water to a boil and add the salt. Prepare a bowl of ice water for blanching.
Quickly blanch the sliced squid in boiling water for just 15-20 seconds, until the flesh turns opaque. Immediately transfer the squid to the ice water to stop the cooking process. Drain and pat dry.
Arrange the squid sashimi on a chilled serving platter in a decorative fashion.
In a small bowl, combine the coconut aminos, rice vinegar, grated ginger, lemon juice, and olive oil to create the soy-free dipping sauce. Add a small dollop of wasabi paste if using. Mix well.
Serve the squid sashimi with the soy-free dipping sauce on the side. Garnish the platter with thinly sliced green onions.
Enjoy immediately to savor the fresh and delicate flavors!
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 2150 mg | 93% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 10.3 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 799 mg | 17% | |
*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.
