Sashimi rolls

Sashimi rolls

Teleport your tastebuds to Japan in only 15 minutes with this delectable low-carb mix between sushi and sashimi. Taste it, and you will not miss the rice. Ever. Again. This combination is perfect just as it is: fish, seaweed, soy sauce, and toasted sesame seeds. Konnichiwa!

Sashimi rolls

Teleport your tastebuds to Japan in only 15 minutes with this delectable low-carb mix between sushi and sashimi. Taste it, and you will not miss the rice. Ever. Again. This combination is perfect just as it is: fish, seaweed, soy sauce, and toasted sesame seeds. Konnichiwa!
USMetric
2 servingservings

Ingredients

  • 7 oz. 200 g salmon or fresh tuna
  • 5 5 nori sheetnori sheets
  • ¼ cup 60 ml tamari soy sauce
  • 2 tbsp 2 tbsp olive oil
  • 1 tsp 1 tsp (3 g) sesame seeds, toasted
  • 1 1 limelimes

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Slice the fish into five long, thick strips.
  2. Brush the nori sheets with water. Lay them flat on your work surface and roll a fish strip in each of them. Let sit for a few minutes.
  3. Cut the rolls crosswise into small pieces.
  4. In a small bowl, mix the soy sauce, olive oil and the sesame seeds.
  5. Serve the sashimi with the sauce and lime wedges.

Tip!

Choose firm, thick, boneless fillets with the skin removed. I have a preference for salmon, albacore tuna, and sea bass. Cod works too, although it doesn’t have a lot of flavor. No matter which kind you select, just make sure it is very fresh. I always ask my fishmonger if the fish is sashimi quality.

About the recipe

This recipe is part of a collaboration with Pascale Naessens and comes from her book "Pure & Simple"

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3 comments

  1. Francoise
    I am so thrilled to see an article about Pascal Naessens, including several of her recipes. She has been advocating a return to real foods for several years. People who followed her recipes became healthier and lost stubborn weight. She has a huge following in Belgium. Thank you Diet Doctor!
  2. KERR
    Please don't use the farmed salmon shown in this picture,( you can tell by the wide band of white fat) the salmon farming practices on the west coast of British Columbia are killing our wild stocks of salmon. I'll fishing this week for wild sockeye salmon the very best for sashimi. Farmed salmon are red/pink because of the dye in their dog food like feed otherwise they'd be a gray meat product. Buy sustainable sea food products. The diet Dr. site is awesome.
  3. Anonymous
    The color is salmon because of the color of the fish, a name given long before unsustainable farming was practiced. They are naturally gray, but because they eat shrimp/krill they are pink. This is the same with flamingos. A quick Google search would have told you this as well.

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