Japanese Keto Cucumber Sashimi Salad
Discover a delicious, easy-to-make Japanese Keto Cucumber Sashimi Salad that combines tender cucumbers, rich avocado, and succulent fish for a light lunch or dinner option on the keto diet. Enjoy this sensory experience with fresh flavors and photorealistic presentation.
Allergens
Fish
Ingredients
- 2 large cucumbers
- 1 lb sashimi
- grade fish (salmon, tuna, or your favorite)
- 1 ripe avocado
- 1/4 cup rice vinegar
- 1 tablespoon coconut sugar
- 2 tablespoons sesame oil
- 1 tablespoon freshly grated ginger
- 2 green onions, thinly sliced
- 2 tablespoons chopped cilantro
- 1 teaspoon sea salt
Instructions
- a. Slice the cucumbers into thin rounds and arrange them in a single layer on a serving plate for top view, or in a decorative pattern for bottom view. b. Cut the sashimi grade fish into thin slices and layer them on top of the cucumber slices. c. In a small bowl, whisk together rice vinegar, coconut sugar, sesame oil, and grated ginger until well combined. Pour the dressing over the fish and cucumber layers. d. Slice the avocado and place the slices on top of the dressed sashimi. Sprinkle with green onions and chopped cilantro for added flavor and color. e. Season with sea salt to taste, and serve immediately.
Chef’s Insight
Fresh, high-quality ingredients are essential for a delicious Japanese Keto Cucumber Sashimi Salad.
Notes
Choose sushi-grade fish from a trusted source to ensure food safety.