Vegetable Sashimi

Vegetable Sashimi is a vibrant, artistic presentation of fresh vegetables, showcasing their natural flavors and textures. Served with a tangy soy-ginger dipping sauce, this dish is a delightful vegetarian appetizer that celebrates the essence of Japanese cuisine.

Ingredients

• Cucumber - 100 grams
• Carrot - 100 grams
• Radish - 100 grams
• Avocado - 1 medium
• Mizuna greens - 50 grams
• Soy sauce - 30 ml
• Fresh ginger - 1 teaspoon (grated)
• Sesame oil - 1 teaspoon
• Lemon juice - 1 teaspoon
• Sesame seeds - 1 tablespoon

Steps

1. Wash and peel the cucumber, carrot, and radish. Cut them into thin, even slices using a sharp knife or a mandoline.
2. Cut the avocado in half, remove the pit, and scoop out the flesh. Slice it into thin pieces.
3. Arrange the sliced vegetables artfully on two plates, starting with the cucumber, followed by the carrot, radish, and avocado. Add a handful of mizuna greens on the side.
4. In a small bowl, mix together the soy sauce, grated ginger, sesame oil, and lemon juice to create the dipping sauce.
5. Sprinkle sesame seeds over the arranged vegetables for garnish.
6. Serve immediately with the dipping sauce on the side.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 18 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories, making it a perfect light appetizer.

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