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Red Seabream Carpaccio Sashimi
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Red Seabream Carpaccio Sashimi

The BEST Asian Low-Carb/Keto recipe for Red Seabream Carpaccio Sashimi . Enjoy this delicious summer dish at only ~1g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
Course Appetizer, Side Dish
Cuisine Asian, Japanese
Keyword carpaccio sashimi, Japanese sashimi, keto sushi, low carb sushi, red seabream sashimi, tai sashimi ponzu
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 17kcal

Ingredients

  • 1/4 lbs Red Sea Bream Sashimi Grade
  • 1/4 Inch Ginger
  • 1/4 Stalk Green Onions
  • 1/2 tsp Toasted Sesame Seeds
  • 2 tbsp Ponzu
  • 1 Wedge Lemon

Instructions

  • Gather all the ingredients.
    Red Seabream Carpaccio Sashimi
  • Finley chop green onion and set aside.
    Red Seabream Carpaccio Sashimi
  • Grind down ginger with a grater and set aside.
    Red Seabream Carpaccio Sashimi
  • Pat dry the Red Seabream block with a paper towel. Finely slice Red Seabream into 1/4 inch thickness and lay down slices onto a serving plate.
    Red Seabream Carpaccio Sashimi
  • On top of each Red Seabream slice, place a small pinch of green onion and ginger. Sprinkle on Toasted Sesame Seeds and keep in fridge until ready to serve.
    Red Seabream Carpaccio Sashimi
  • Prior to serving, cut a wedge of lemon and set on serving plate. Pour Ponzu in a corner of the serving plate as shown in below picture and enjoy immediately! Note - you don't want to pour Ponzu directly over the fish as you want the green onions and ginger to stay dry.
    Red Seabream Carpaccio Sashimi

Video

Nutrition

Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 681mg | Fiber: 1g | Sugar: 1g | Vitamin C: 10mg