Sashimi
SuperfoodExceptional nutritional value
Fresh raw fish or seafood, thinly sliced.
Sashimi is thinly sliced raw fish or seafood, most often tuna or salmon, served without rice with soy sauce, wasabi and pickled ginger. It is high in protein and has almost no carbohydrate; fatty fish such as salmon also supply omega-3, while lean tuna has much less. Soy sauce adds a lot of sodium, so dip lightly, and buy fish sold for raw eating.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 20g | 35.7% |
| Fat | 7g | 10.0% |
| Carbs | 0g | 0.0% |
| Simple Sugars | 0g | Estimate |
| Complex Carbs | 0g | Estimate |
| Water | 72g | 2.9% |
| Calories | 150 | 6.7% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 1.61 | g | 8.1% |
| Monounsaturated | 1.99 | g | 8.0% |
| Polyunsaturated | 2.06 | g | 15.8% |
| Omega-3 | 0.618 | g | Estimate |
| EPA | 414 | mg | 46.0% |
| DHA | 565 | mg | 62.8% |
| Omega-6 | 1.442 | g | Estimate |
| Trans | 0.01 | g | 0.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 6.44 | mg |
| Vitamin E | 1.73 | mg |
| Selenium | 48.7 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 34.3 | mcg | 3.8% |
| vitamin B1 | 0.146 | mg | 12.2% |
| vitamin B2 | 0.13 | mg | 10.0% |
| vitamin B3 | 11.6 | mg | 72.5% |
| vitamin B6 | 0.685 | mg | 40.3% |
| vitamin B9 | 19.3 | mcg | 4.8% |
| vitamin B12 | 2.24 | mcg | 93.3% |
| vitamin C | 6.44 | mg | 7.2% |
| vitamin D | 5.36 (214 IU) | mcg | 35.7% |
| vitamin E | 1.73 | mg | 11.5% |
| vitamin K | 4.1 | mcg | 3.4% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 21.6 | mg | 2.2% |
| iron | 0.685 | mg | 3.8% |
| magnesium | 34.4 | mg | 8.6% |
| phosphorus | 233 | mg | 33.3% |
| potassium | 418 | mg | 16.1% |
| sodium | 473 | mg | 20.6% |
| zinc | 0.407 | mg | 3.7% |
| copper | 0.067 | mg | 7.4% |
| manganese | 0.118 | mg | 5.1% |
| selenium | 48.7 | mcg | 88.5% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 548 | mg | 78.3% | 161% |
| Isoleucine | 909 | mg | 64.9% | 142% |
| Leucine | 1560 | mg | 57.1% | 120% |
| Lysine | 1769 | mg | 84.2% | 173% |
| Methionine | 789 | mg | 75.1% | 161% |
| Phenylalanine | 1472 | mg | 84.1% | 169% |
| Threonine | 837 | mg | 79.7% | 157% |
| Tryptophan | 210 | mg | 75.0% | 150% |
| Valine | 1026 | mg | 56.4% | 121% |
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Values per 100 g
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Allergens
Recipe
See full recipeIngredients
- Sushi-grade tuna 100 g
- Sushi-grade salmon 100 g
- Daikon radish 100 g
- Shiso leaves 2
- Wasabi 1 tsp
- Pickled ginger 20 g
- Soy sauce to serve
Instructions
- 1
Chill the fish well and keep a very sharp knife ready.
- 2
Peel the daikon and shred it into fine threads, then soak in ice water to crisp up and drain.
- 3
Slice the tuna and salmon against the grain into clean 5 mm thick pieces with a single smooth pull of the knife.
- 4
Arrange a bed of shredded daikon and shiso leaves on a plate.
- 5
Fan out the fish slices neatly over the garnish.
- 6
Add a small mound of wasabi and pickled ginger to the side.
- 7
Serve immediately with a dish of soy sauce for dipping.