Skip to main content

Fast Day #17: Sushi, Sushi all Day Long - 250 calories

~ soy sauce, wasabi, salmon sashimi, and rice ~

Salmon Sashimi with Rice

Mr. J is on a road trip for one of his clients this week and I am in no mood to cook today. So I took the path of least resistance and hopped out to my local Japanese supermarket and picked up some sashimi grade salmon, paired it with rice and there you go - lunch!

The calories are great and since the salmon is so rich very filling. The addition of rice kept me really full for most of the day. For dinner I repeated this same meal but with skipjack tuna sashimi (sorry, no picture).

I did cook the rice fresh because - well there's nothing better than freshly cooked rice. I didn't do any fancy soaking or extra washing that is generally suggested for "sushi" rice and it turned out great. After the rice was done, I tossed it with a bit of seasoned rice vinegar and voila - so fancy!

The only thing missing was a vegetable to complete this meal. But I went shopping and picked up a bunch of greens and veggies for the rest of the week, so I figured my veg intake will even out across the week.

This meal was easier than heating up a frozen entree and much more tasty!

Salmon Sashimi Dinner: 250 calories


  • 59 g cooked, short grain rice (77 calories)
  • 0.2 T  seasoned rice vinegar (5 calories)
  • 0.1 tsp prepared wasabi, optional (3 calories)
  • 3.4 oz salmon sashimi (162 calories)
  • 0.25 T soy sauce (3 calories)


  1. Wash and cook rice
  2. Pour soy sauce into a small container and place on a large plate
  3. Squeeze prepared wasabi onto the plate NOT in the soy sauce.
  4. Slice salmon, fan out on plate, cover and put into refrigerator for later
  5. When rice is done, sprinkle seasoned rice vinegar over rice and mix well.
  6. Put rice on plate and enjoy


Popular posts from this blog

Vietnamese Caramelized Shrimp Bowl (Tom Rim): 230 calories

One of my favorite dishes is caramelized pork belly and shrimp. Well since I'm back on the restricted calorie wagon (1350 per day). I decided to make just caramelized shrimp! Instead of paring with rice as usual I used the left over sauce to coat shirataki noodles for a low calorie, low carb meal!

I entered the nutritionals into myfitnesspal under "Vietnamese Caramelized shrimp (Tom Rim)", brand is "KT Homemade". The whole recipe makes 773g. Macros: 1045 calories, 175g protein; 43g fat, 83g carbs, .

For portion above, I used 150g of Caramelized Shrimp (Tom Rim), 10 oz shirataki noodles, 2 oz romaine lettuce - 230 calories. Macros: 230 calories; 8g fat; 21g carbs; 35g protein.

The recipe couldn't be more simple, especially if you have a jar of premade caramelized sugar in your pantry. If not, just make it as you cook.


This instructions assume you don't have caramelized sugar in your pantry like I do!Thai chili peppers are optional. It's more t…

Cracking the Calories: Hu Tieu (Vietnamese Clear Noodle Soup) - 250 Calories

Cracking the Calories: Hu Tieu
Vietnamese Clear Noodle Soup
Noodle soups are a mainstay in Vietnamese cuisine. Pho (pronounced: fuh), both chicken and beef, takes the spotlight in popularity. But there are many, many other noodle soups that range from spicy (Bun Bo Hue) to sweet (Bun Rieu) to seafood based broths (Hu Tieu) that are also quite delicious.

I wanted to cook something light and refreshing for Mr. J's return from a long, hard week at a client site and Hu Tieu jumped out at me as the perfect fit. Also it didn't help that Wandering Chopsticks was taunting me with wonderful Retro Posts all week on her Facebook page and this was one of the dishes.

Traditionally, this dish is made with a light seafood broth, topped with pork (BBQ for Saigon Style or boiled for Nam Vang style), shrimp, sometimes, crab claws, and always with lots of vegetables (lettuce, Chinese celery, chives, etc). The noodles are usually wide and flat made of rice…

Easy Pastry Crust Recipe without a Food Processor

As a follow up to my Curry Minced Beef Pot Pie post. I thought I'd share how I got over my fear of pie dough.

As usual it starts with my food idol Kenji Lopez-Alt and his super simple recipe for an easy pie crust. The only catch was that he used a food processor and I don't have one. I had faith in Kenji's recipe development skills when he said that this was fool proof so I followed his step by step photo gallery and used the pictures to gauge if I was doing it right.

I figured that I could do this dough by hand since the first step was to create a paste with the butter and 3/4 of the flour. That's easy enough - that is if I had remembered to take the butter out of the freezer first. Fast forward 30 minutes with the butter at room temperature, a little elbow grease and voila - pie crust!

Instead of using the food processor, I simply smashed the butter into the flour and used the fork to scrap any dough/ butter off the wooden spoon. I was not gentle. I poked, prodded, …