Keto Sashimi Plate with Pickled Ginger Recipe
Cook Time: 5 Minutes
Phase: Phase 1
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
DIRECTIONSBe 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.
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