Keto Squid Sashimi
Savor the delicate flavors of the sea with this Keto Squid Sashimi recipe, a low-carb culinary delight perfect for seafood lovers and keto enthusiasts alike. Featuring tender, blanched squid prepared with precision and served atop refreshing cucumber ribbons, this dish is both elegant and nutritious. The squid is lightly seasoned with a hint of sea salt and fresh lemon juice to enhance its natural sweetness, while a tangy dipping sauce made from soy sauce, rice vinegar, and wasabi brings a vibrant kick to every bite. Garnished with finely chopped green onions for a splash of color, this easy yet sophisticated sashimi is ready in under 30 minutes, making it an ideal appetizer or light meal. Whether you're hosting a dinner party or treating yourself to restaurant-quality keto cuisine at home, this dish captures the essence of Japanese-inspired simplicity and flavor.
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Ingredients
- 500 grams Fresh squid
- 2 tablespoons Soy sauce (tamari for gluten-free version)
- 1 tablespoon Rice vinegar
- 1 teaspoon Wasabi paste
- 1 whole Fresh lemon
- 1 medium Cucumber
- 2 stalks Green onion (for garnish)
- 0.5 teaspoon Sea salt
- 1 liter Ice water
Directions
Step 1
Clean the fresh squid by removing the tentacles, head, and internal organ sac. Run the squid body under cold water, ensuring it is fully cleaned inside.
Step 2
Using kitchen scissors, carefully cut the squid body to create a flat sheet, then score the inner surface with shallow diagonal cuts in a crisscross pattern to tenderize the meat.
Step 3
Bring a pot of water to a boil. Blanch the squid pieces briefly for 30–40 seconds until they are just opaque. Immediately transfer the squid to an ice water bath to stop the cooking process. This will ensure the squid stays tender and cool for sashimi.
Step 4
Remove the squid from the ice bath and pat it dry with a paper towel. Slice the squid into thin, bite-sized strips or rectangles for sashimi plating.
Step 5
Prepare the dipping sauce by mixing the soy sauce (or tamari), rice vinegar, and wasabi paste in a small bowl. Adjust the amount of wasabi to your heat tolerance.
Step 6
Peel the cucumber and slice it into thin, long ribbons or matchsticks for garnishing. Arrange the cucumber slices neatly on the serving plate.
Step 7
Place the squid pieces on top of the cucumber garnish. Sprinkle a light touch of sea salt and fresh lemon juice over the top to enhance the flavor.
Step 8
Chop the green onion finely and use it as a decorative garnish around or on top of the dish for a pop of color.
Step 9
Serve the squid sashimi alongside the wasabi-soy dipping sauce. Enjoy immediately for the best flavor and texture.
Nutrition Facts
| Serving size | (1855.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 552.6 |
| Total Fat 8.1g | 0% |
| Saturated Fat 2.0g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1165mg | 0% |
| Sodium 3573.3mg | 0% |
| Total Carbohydrate 34.7g | 0% |
| Dietary Fiber 3.7g | 0% |
| Total Sugars 6.3g | |
| Protein 84.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 243.2mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 1897.7mg | 0% |
Source of Calories