Keto Sashimi Plate with Pickled Ginger Recipe

Atkins Keto Sashimi Plate with Pickled Ginger
Net Carbs
Prep Time: 25 Minutes
Cook Time: 5 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 10 oz, boneless, raw Salmon
  • 10 oz, boneless, raw Tuna
  • 1 tbsp Parsley
  • 0 1/8 cup slices (1" dia) Ginger
  • 2 1/2 tbsp Sucralose Based Sweetener (Sugar Substitute)
  • 8 tbsp Sodium and Sugar Free Rice Vinegar
  • 6 tsp Wasabi Paste in Tubes
  • 4 tbsp Tamari Soybean Sauce


Be sure you select fish from a source that you trust to prevent food poisoning.
  1. 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.
  2. 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.
  3. Place a small mound of prepared green wasabi paste on each plate, near the ginger. Serve with small dipping cups of soy sauce.

Cooking Tip

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