Keto Sashimi Plate with Pickled Ginger
5.3g
Net Carbs
34.0g
Protein
4.9g
Fat
0.1g
Fiber
223
Calories
Ingredients:
- 10 ounces boneless, raw Salmon
- 2 1/2 tablespoons Sucralose Based Sweetener (Sugar Substitute)
- 1/8 cup slices (1" dia) Ginger
- 6 teaspoons Wasabi Paste in Tubes
- 8 tablespoons Sodium and Sugar Free Rice Vinegar
- 4 tablespoons Tamari Soybean Sauce
- 1 tablespoon Parsley
- 10 ounces boneless, raw Tuna
Directions:
Be sure you select fish from a source that you trust to prevent food poisoning.
- Cut the fish into 1 x 2 inch strips, then slice the strips into thin slivers (2 x 1 x 1/8). Arrange attractively on four plates; garnish with parsley. Cover and refrigerate.
- Combine very thinly sliced ginger, sugar substitute and rice vinegar in a small pot; boil five minutes. Drain; cool in freezer 5 minutes. Divide into four small piles.
- Place a small mound of prepared green wasabi paste on each plate, near the ginger. Serve with small dipping cups of soy sauce.
