Kombu-Marinated Snapper Sashimi

Name: Kombu-Marinated Snapper Sashimi
Cook time: 4 h
Total time: 4 h
Yield: 1 dish
Cuisine: Japanese
Ingredients: Sea bass; Cucumbers; Water; Rice vinegar; Erythritol; Kombu; Sea salt

Snapper sashimi provides complete protein and is rested between sheets of kombu, developing a firmer texture and pronounced umami flavor. Serve it with quick-pickled cucumber, and use raw fish only when its source and handling are reliable.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Sea bass	Sea bass	Ingredient quantity for Sea bass in g
Include ingredient: Cucumbers	Cucumbers	Ingredient quantity for Cucumbers in g
Include ingredient: Water	Water	Ingredient quantity for Water in ml
Include ingredient: Rice vinegar	Rice vinegar ↺	Ingredient quantity for Rice vinegar in ml
Include ingredient: Erythritol	Erythritol	Ingredient quantity for Erythritol in g
Include ingredient: Kombu	Kombu	Ingredient quantity for Kombu in g
Include ingredient: Sea salt	Sea salt	Ingredient quantity for Sea salt in g

	Product release:	1 467
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

Cooking time, minutes

4
	Slice	4

Macronutrients in 100 g

Proteins	5.9
Digestible proteins	5.4
Fats	0.7
Plaid	0.3
Net carbohydrates	1.8
Fructose	0
Calories	39 kcal
Indexes
Glycemic index	4.9
Glycemic load	0.3
Insulin index, II	18.1
Disease inflammatory index, DII	-0.26
Antioxidant, ORAC	207

Calories per dayGenderGrowth

Weight loss	Detention	Set
4%	3%	2%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Reduce the amount proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
B7	1212113111

Minerals

Nutrient	% of RDA
Fructose	??????
Iodine	31731721652923848
Selenium	20201937113
Vitamin B12	18181615141
Chlorine	13131315133
Phosphorus	9991263
Sodium	9991784

Lipids

Nutrient	% of RDA
DHA (Omega-3)	13132126?3
EPA (Omega-3)	55812?1

Amino acids

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Kitchen: Japanese

1 kg 111 gram

Servings: 4 (1 serving ≈ 367 gram)

Digestion time: 2 hour

Complete protein: ✔

Recalculate the sweetener. (Erythritol)

Combine the water (240 g), rice vinegar (240 g), erythritol (50 g), and sea salt (7 g). Place the kombu (30 g) in the marinade for 1 hour.

Chill the sea bass (450 g), slice it about 6 mm thick at roughly a 30-degree angle, salt it, and rest it for 15 minutes. Pat the surface dry, place the fish between the kombu sheets, wrap, and refrigerate for 3–4 hours.

Slice the cucumber (450 g) thinly, cover it with 60 g of the remaining marinade, and rest for 20 minutes. Serve the cucumber with the fish immediately after preparation.

Published: 11.08.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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