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High-protein, low-carb seafood salad with omega-3 fats
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Mixed sashimi salad (220 g) has 260 calories. That works out to 118 calories per 100 g. It contains 9.2 g of carbs, 30.4 g of protein, 10.8 g of fat and 2.4 g of fiber. Its 5.7 µg of B12 covers 238% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 220 g
260
KCAL / 220G
Carbs
9.2g
· 3% DV
Protein
30.4g
· 61% DV
Fat
10.8g
· 14% DV
Fiber
2.4g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 14% · Protein 48% · Fat 38%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 260 kcal | |
| Total fat | 10.8 g | 14% |
| Saturated fat | 1.98 g | 10% |
| Trans fat | 0 g | |
| Sodium | 462 mg | 20% |
| Total carbohydrate | 9.2 g | 3% |
| Fiber | 2.4 g | 9% |
| Protein | 30.4 g | 61% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 220 g | 260 kcal |
| 1 piece (small) | 90 g | 106 kcal |
| 100 g | 100 g | 118 kcal |
| 1 cup (shredded) | 140 g | 165 kcal |
| 1 piece (medium) | 140 g | 165 kcal |
| 1 serving (small) | 160 g | 189 kcal |
| 2 cup (shredded) | 280 g | 330 kcal |
| 1 serving (large) | 320 g | 378 kcal |
Calculated from 118 calories per 100 g.
A mixed sashimi salad combines thinly sliced raw fish or seafood with salad greens and often crisp vegetables. The exact fish, toppings and dressing vary by restaurant, so check the menu for that day's ingredients.
A mixed sashimi salad commonly features fish served as sashimi, such as salmon or tuna. The selection can change with availability; ask the restaurant which fish are included before ordering.
Yes, a mixed sashimi salad usually contains raw, thinly sliced fish. Sashimi is not cooked, so if you want a cooked seafood salad, ask whether the restaurant can prepare one instead.
A mixed sashimi salad is often dressed with a soy-and-citrus or vinegar-based sauce, sometimes with sesame. Asking for the dressing on the side lets you control how much coats the delicate fish.
A mixed sashimi salad usually serves sashimi-style slices over greens, while poke is commonly built around cubed, seasoned fish and may include rice. Restaurant versions vary, so the menu description is worth checking.
To make a mixed sashimi salad, arrange sashimi-grade fish slices over clean, dry greens, add vegetables and dressing, and serve promptly. Buy fish intended for raw consumption from a reliable seller and keep it chilled.
A mixed sashimi salad can be eaten safely when the raw fish has been handled and kept cold properly, but raw seafood still carries foodborne-illness risk. Avoid fish that smells off or looks spoiled.
It is safer to avoid a mixed sashimi salad during pregnancy because it contains raw fish, which can carry foodborne pathogens. Ask your prenatal care provider about safe cooked seafood choices.
A mixed sashimi salad is best eaten soon after preparation; refrigerate leftovers promptly and aim to finish them the same day. Do not keep or eat it if it has been left out for an extended time.
A mixed sashimi salad works as a light meal on its own, or you can serve it with miso soup or plain rice. Simple sides complement the fish without overpowering its mild flavor.
Vitamins
B12
5.72µg · 238% DV
Vitamin K
83.6µg · 70% DV
B3
6.38mg · 40% DV
B6
0.62mg · 36% DV
Minerals
Selenium
53µg · 96% DV
Phosphorus
407mg · 58% DV
Iodine
62µg · 41% DV
Sodium
462mg · 20% DV
Potassium ⭐
682mg · 20% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 260 calories in 1 serving (medium) (220 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Mixed sashimi salad brings the Japanese tradition of sashimi—thinly sliced raw fish—together with salad ingredients. It may combine several kinds of fish with fresh vegetables, often finished with a savoury dressing; the exact mix varies by kitchen.
The fish is cool and tender, while the vegetables add crunch and freshness. It is served as a light meal or shared starter, and works well for lunch or a warm-weather dinner. This is a protein-rich, relatively low-carbohydrate choice, with the fish providing omega-3 fats. For a more filling plate, serve it with rice; ask for the dressing on the side if you prefer a lighter finish.
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.98g
MONOUNSATURATED
3.52g
POLYUNSATURATED
2.64g
Omega 6:3 ratio 0.4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.