2 Serves
15 Mins
Using a sharp sushi knife, carefully slice the sashimi-grade fish into uniform, bite-sized pieces against the grain on a clean cutting board.
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BritishVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
12 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
16 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
515 mg / 1,250 mgPotassium
844 mg / 4,700 mgSodium
136 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
83 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
134 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Arrange the sliced fish neatly on a serving dish and serve immediately while chilled.
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Nigerian
Japanese