Red Seabream Carpaccio Sashimi LowCarbingAsian Cover
Print

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 asianfusionsushi, fusionjapanesesushi, fusionsushi, japanesesashimi, ketosushi, lowcarbsushi
Prep Time 5 minutes
Total Time 5 minutes
Servings 1

Ingredients

  • 1/4 lbs Sashimi Grade Red Sea Bream
  • 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.
  • Finley chop green onion and set aside.
  • Grind down ginger with a grater and set aside.
  • 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 as shown below.
  • 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.
  • 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.