📝 About This Recipe
Experience the pure, unadulterated essence of the ocean with this meticulously curated sashimi platter. Rooted in Japanese tradition, this dish celebrates the natural sweetness and buttery texture of premium raw fish, making it a masterpiece of keto-friendly dining. By focusing on knife technique and temperature control, you can transform high-quality seafood into a sophisticated, low-carb feast that rivals the finest sushi dens in Tokyo.
🥗 Ingredients
The Fish (Sashimi Grade)
- 6 oz Bluefin Tuna (Akami) (lean, deep red center cut)
- 6 oz Atlantic Salmon (Sake) (preferably fatty belly or loin)
- 6 oz Yellowtail (Hamachi) (chilled and firm)
- 4 pieces Hokkaido Scallops (Hotate) (large, sweet, and plump)
- 4 oz Steamed Octopus (Tako) (thinly sliced on a bias)
Traditional Garnishes
- 1/2 Daikon Radish (shredded into long, thin translucent threads)
- 8-10 pieces Shiso Leaves (fresh green perilla leaves)
- 2 tablespoons Wasabi Paste (preferably freshly grated hon-wasabi)
- 1/4 cup Pickled Ginger (Gari) (sugar-free version for keto compliance)
- 1/2 Cucumber (cut into decorative fans or thin rounds)
Accompaniments
- 1/2 cup Tamari or Liquid Aminos (gluten-free and lower carb than standard soy sauce)
- 1 Lemon (cut into thin wedges)
- 1 teaspoon Toasted Sesame Seeds (for garnishing the salmon)
👨🍳 Instructions
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1
Ensure all fish is kept in the coldest part of the refrigerator until the exact moment of slicing; raw fish should be handled as little as possible to maintain its chill.
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2
Prepare the daikon garnish by peeling the radish and using a mandoline or sharp knife to create paper-thin long shreds; soak them in ice water for 10 minutes to make them crisp and curly.
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3
Thoroughly dry the fish blocks (saku) with paper towels to remove any excess moisture, which ensures a clean cut and better flavor.
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4
Using a very sharp Yanagiba (sashimi knife) or a long slicing knife, cut the Tuna (Akami) into 1/2-inch thick rectangular slices using one long, fluid pulling motion.
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5
Slice the Salmon at a 45-degree angle against the grain into 1/4-inch slices, allowing the beautiful white fat lines to show.
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6
For the Yellowtail, cut slightly thicker slices (about 1/2-inch) to appreciate its buttery, firm texture.
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7
Butterfly the scallops by slicing them horizontally almost all the way through, then opening them like a book; place a tiny sliver of lemon inside if desired.
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8
Slice the octopus very thinly at a sharp angle to maximize surface area, which makes the chewy texture more pleasant.
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9
Drain the daikon shreds and pat them dry, then create small mounds or 'pillows' of radish on a chilled large platter.
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10
Place a shiso leaf against each mound of daikon to act as a natural, aromatic divider between the different types of fish.
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11
Lean 3-4 slices of each fish against the shiso/daikon mounds, grouping them by color to create a visually striking contrast.
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12
Add a small mound of wasabi and a neat pile of pickled ginger to the corner of the platter.
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13
Garnish the salmon with a light sprinkle of toasted sesame seeds and place lemon wedges near the scallops and octopus for a bright acidic finish.
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14
Pour the Tamari into individual small dipping bowls for each guest and serve the platter immediately while the fish is perfectly chilled.
💡 Chef's Tips
Always purchase 'Sashimi-Grade' fish from a reputable purveyor to ensure safety and quality. Never 'saw' the fish; use a single long drawing motion from the heel of the knife to the tip for a silky smooth surface. Keep your hands cool by dipping them in ice water occasionally to prevent warming the delicate fish oils. If the fish feels too soft to slice, place it in the freezer for 10-15 minutes to firm up slightly before cutting. Arrange the platter from light/lean fish to dark/fatty fish to guide the palate through increasing richness.
🍽️ Serving Suggestions
Serve with a side of warm Miso soup (ensure no added sugars) for a comforting contrast. Pair with a chilled glass of dry Junmai Ginjo Sake or a crisp sparkling mineral water with lime. A side of lightly salted edamame makes for a perfect high-fiber, low-carb appetizer. Provide high-quality ceramic chopsticks and small individual plates for a refined dining experience. Offer a small bowl of ponzu sauce (citrus-soy) as an alternative dipping option for the yellowtail.