🍤 Shrimp sashimi (ebi)
Ebi sashimi is a Japanese plate of peeled shrimp, here briefly cooked so the flesh turns pink, sweet and tender. The shrimp are laid out on a bed of finely shredded daikon radish with fragrant shiso leaves. It is served chilled, often as part of a mixed sashimi platter, with a little wasabi on the side.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g sashimi-grade shrimp, peeled
- 150 g daikon radish
- 8 shiso leaves
- 1 tsp grated wasabi
- Lemon wedges to serve
Method
- Peel the daikon, cut it into very fine threads and soak them in iced water for 10 minutes, then drain well.
- Drop the shrimp into simmering salted water for 1–2 minutes until just pink, chill in iced water, pat dry and halve lengthwise if large.
- Arrange a mound of daikon on a chilled plate, lean the shiso leaves against it and lay the slices over them.
- Serve at once with wasabi and lemon on the side.
How to make it lighter
- Sashimi itself is light; most extra calories come from what is eaten alongside, such as rice or rich dipping sauces.
- Fill up on the daikon and shiso garnish — they add volume and crunch for very few calories.
- A squeeze of lemon and a little wasabi add flavour without adding fat or sugar.
History
Sashimi developed in Japan, where serving fresh seafood in thin slices has a long history; the modern style, eaten raw with wasabi, spread widely from the Edo period onward. Shrimp is one of the classic items on a mixed sashimi plate in Japan today.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Shrimp sashimi (ebi) and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →