Salmon Sashimi with Kaiware and Tobiko

This sashimi plate highlights the natural richness of salmon with the crisp bite of daikon sprouts and the briny crunch of tobiko. It’s a minimalist Japanese-style dish that’s both elegant and refreshing, perfect as an appetizer or light meal.

Servings: 1–2

Prep Time: 10 minutes

Cook Time: 0 minutes

Ingredients

• 6–8 slices sashimi-grade salmon

• 1 small handful kaiware (daikon sprouts)

• 1–2 Tbsp tobiko (flying fish roe)

• Soy sauce (for dipping)

• Wasabi (optional)

Instructions

1. Prepare salmon

   
   

   Slice sashimi-grade salmon into thin, even slices (if not pre-sliced).

2. Arrange plate

   
   

   Fan salmon slices around the plate in a circular pattern.

3. Add garnish

   
   

   Place kaiware sprouts in the center, allowing the stems to radiate outward. Top with tobiko for color and texture contrast.

4. Serve

   
   

   Enjoy immediately with soy sauce and optional wasabi on the side.

Nutrition (per serving, approx. with 6 slices salmon + tobiko)

• Calories: ~210

• Protein: 22g

• Fat: 12g (mostly omega-3)

• Carbohydrates: 2g

• Fiber: <1g

• Sodium: ~250mg (from tobiko, excluding soy sauce)

Why It Works

• Minimalism in Balance: The dish emphasizes contrast — rich salmon, crisp sprouts, and salty tobiko.

• Nutrient-Dense: Salmon provides high-quality protein and omega-3 fatty acids, while tobiko adds minerals and a subtle crunch.

Serve with daikon oroshi and grated garlic dashi ponzu.

Salmon Sashimi with Kaiware and Tobiko (Diabetic Friendly) 👍👍👍