Soy-Free Squid Sashimi
Discover the delicate elegance of Soy-Free Squid Sashimi, a refreshing seafood dish that highlights the natural sweetness and tender texture of fresh squid. Perfect for those seeking a soy-free alternative, this recipe replaces traditional soy sauce with flavorful coconut aminos, blended with rice vinegar, zesty lemon juice, and a hint of grated ginger to create a vibrant dipping sauce. The squid is quickly blanched to preserve its tenderness and arranged artfully for a visually stunning presentation. Topped with a garnish of green onions and paired with optional wasabi for a spicy kick, this dish is a light, healthy appetizer that’s ready in just 15 minutes. Ideal for anyone who loves Japanese cuisine but needs a soy-free twist, this squid sashimi promises a clean, ocean-inspired taste with every bite!
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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)
Directions
Step 1
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.
Step 2
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.
Step 3
Bring a small pot of water to a boil and add the salt. Prepare a bowl of ice water for blanching.
Step 4
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.
Step 5
Arrange the squid sashimi on a chilled serving platter in a decorative fashion.
Step 6
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.
Step 7
Serve the squid sashimi with the soy-free dipping sauce on the side. Garnish the platter with thinly sliced green onions.
Step 8
Enjoy immediately to savor the fresh and delicate flavors!
Nutrition Facts
| Serving size | (423.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 466.9 |
| Total Fat 18.5g | 0% |
| Saturated Fat 3.4g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 699mg | 0% |
| Sodium 2149.7mg | 0% |
| Total Carbohydrate 22.1g | 0% |
| Dietary Fiber 0.6g | 0% |
| Total Sugars 10.3g | |
| Protein 47.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 107.0mg | 0% |
| Iron 1.8mg | 0% |
| Potassium 798.8mg | 0% |
Source of Calories