Cuttlefish sashimi recipe - ingredients, nutrition and when to eat it
Cuttlefish sashimi is made with cleaned cuttlefish, thinly sliced and served chilled.
Cuttlefish sashimi is made with cleaned cuttlefish, thinly sliced and served chilled. It’s pleasantly chewy and mild, and tastes great with a little spicy-sweet sauce or soy sauce. It’s a good fit for a light lunch or dinner.
Seafood · 15 minutes to cook
Nutrition (per 135g serving): 117.5 kcal · protein 18.8g · carbohydrate 5.3g · fat 2g · sodium 148.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don’t blanch the cuttlefish for too long or it may turn tough; remove it as soon as the flesh turns opaque.
Tips: If serving raw cuttlefish as sashimi, use fresh ingredients and prepare them in a hygienic setting.
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Ingredients (1 serving)
- Cuttlefish — 120 g
- Gochujang — 1 tsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 0.3 tsp
- Toasted sesame seeds — 0.3 tsp