Sashimi Nutrition Facts

Calories, fat, protein, and carbohydrate values for Sashimi.


There are 35 calories in Sashimi.


Nutrition Facts
Serving Size:


piece (28 grams)

Amount Per Serving
Calories from Fat 11
Calories 35

% Daily Value*

Total Fat 1.2 grams

Saturated Fat 0.3 grams

Trans Fat 0 grams
Polyunsaturated Fat 0.3 grams
Monounsaturated Fat 0.5 grams

Cholesterol 25 milligrams

Sodium 43 milligrams

Potassium 95 milligrams

Total Carbohydrates 0.3 grams

Dietary Fiber 0 grams

Sugars 0 grams
Protein 5.3 grams

Vitamin A


Vitamin C





Percent Daily Values are based on a 2000 calorie diet.

Food / Beverages > Frozen Foods > Meat / Poultry / Seafood > Seafood & Fish (Frozen) > Fish (Frozen) > Fish (Frozen) – Unprepared / Unprocessed

How long would it take to burn off 35 KCal?
Walking (3mph) 9 minutes
Running (6mph) 3 minutes
Bicycling (10mph) 5 minutes
Values estimated based on person weighing 140 lbs.

Additional Information

Sashimi, a traditional Japanese dish, has gained immense popularity in recent years for its exquisite flavors and unique culinary experience. If you’re a seafood enthusiast or someone who wants to explore new gastronomic delights, sashimi is a must-try delicacy. In this expert article, we will explore the features, benefits, and drawbacks of sashimi and take you on a journey through its tantalizing appeal.

Features of Sashimi

Sashimi is characterized by its simplicity and elegance. It consists of thinly sliced, fresh raw fish or other meats served without rice. The focus is on the quality of the ingredients and the art of slicing, which requires precision and skill to achieve the perfect texture and presentation. Sashimi allows you to enjoy the natural flavors and textures of seafood for a pure and authentic taste experience.

Benefits of Sashimi

  1. Nutritional Excellence: Sashimi offers a number of health benefits. It is a lean source of protein, with each serving providing approximately 5.3 grams of protein. Protein is essential for building and repairing tissue, supporting muscle growth, and maintaining overall health. In addition, sashimi is low in carbohydrates, making it a great choice for those on low-carb or ketogenic diets.
  2. Heart-healthy fats: Sashimi is rich in heart-healthy fats, such as omega-3 fatty acids, which are known for their positive impact on cardiovascular health. These fats help reduce inflammation, lower blood pressure, and promote brain function. By incorporating sashimi into your diet, you can enjoy the benefits of these essential fatty acids.
  3. Culinary adventure: Sashimi is a culinary adventure that allows you to explore a wide variety of flavors and textures. From delicate slices of salmon to buttery tuna and briny yellowtail, each type of sashimi offers a unique flavor profile. It’s a chance to appreciate the freshness and quality of the seafood, as well as the skill of the chef.

Disadvantages of sashimi

  1. Allergy and sensitivity concerns: Because sashimi is served raw, there is a potential risk of foodborne illness and parasites. However, it’s important to note that reputable establishments follow strict guidelines for sourcing and handling seafood to minimize these risks. If you have allergies or sensitivities to seafood, it’s important to exercise caution and communicate your dietary restrictions to the chef or staff.
  2. Availability and cost: Sashimi is often considered a premium dish, and the quality of the ingredients directly affects its taste and enjoyment. This can result in a higher cost compared to other seafood options. In addition, the availability of certain types of sashimi may be limited depending on your location, as it relies on fresh and seasonal ingredients.

Bottom line

Sashimi offers a remarkable culinary experience for seafood lovers and adventurous foodies. With an emphasis on fresh, high-quality ingredients and skillful preparation, sashimi delights the senses and introduces you to the authentic flavors of raw seafood. While it offers nutritional benefits and a variety of flavors, it’s important to be aware of potential allergens and consider cost and availability. Whether you’re dining at a reputable sushi bar or trying your hand at making sashimi at home, this delicacy promises a memorable and unique gastronomic journey.

Questions and Answers

What types of fish can be used for sashimi?

Sashimi can be made from a variety of fish, including salmon, tuna, yellowtail, mackerel, shrimp, scallops, clams and octopus. The choice of fish depends on personal preference and availability, ensuring a varied and exciting sashimi experience.

Is it safe to eat raw fish for sashimi?

When properly prepared and handled, sashimi is safe to eat. Reputable establishments follow strict guidelines for sourcing and handling seafood to minimize the risk of foodborne illness and parasites. The freezing process, as required by the FDA in the United States, helps eliminate potential parasites and ensures the safety of raw fish used in sashimi.

Can I enjoy sashimi if I have a seafood allergy?

If you have a seafood allergy, it’s important to exercise caution when eating sashimi. Allergies can vary in severity, and cross-contamination is possible during the preparation process. It’s a good idea to inform the chef or staff of your allergies to ensure they can accommodate your dietary restrictions and provide suitable alternatives.

Can I make sashimi at home?

Yes, it is possible to make sashimi at home if you have access to high-quality, fresh seafood and the necessary knife skills. However, it’s important to note that proper handling and sourcing of raw fish is critical to ensuring food safety. If you’re new to making sashimi, it’s a good idea to seek guidance from an experienced source or take a cooking class to learn the proper techniques.

What is the difference between sashimi and sushi?

Sashimi and sushi are both popular Japanese dishes, but they have distinct differences. Sashimi refers to thinly sliced raw fish or meat served without rice. It focuses on highlighting the natural flavors and textures of the seafood. Sushi, on the other hand, includes vinegared rice and can be topped with a variety of ingredients, including raw fish, cooked seafood, vegetables, or even egg. Sushi offers a combination of flavors and textures, with the rice serving as the base for the toppings.