Main Dishes

AIP Sashimi Plate (Paleo & Whole30)

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Sashimi is a marvelous invention, though I miss pickled ginger I can still make do since I can no longer have fermented items. Raw ginger packs a wallop so be prepared if you try it, using a very small piece is more than enough for me to get the ginger kick.

Remember: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.


Chef Knife

Mandolin Slicer


4-5 Wild Caught Salmon Fillets

1 Avocado

1 English Cucumber (Seedless)

1 tbsp. Ginger Root

1/2 tsp Pink Himalayan Salt

2 tbsp AIP Wasabi Paste

  1. Pat thawed Salmon Fillets with paper towel to dry
  2. Slice Salmon Fillets with Paper towel to dry
  3. Cut and slice Avocado with Chef Knife
  4. Wash, Dry, and Cut English Cucumber into medium to thin pieces with Mandolin Slicer
  5. Peel piece of Ginger Root, slice thinly with Mandolin Slicer
  6. Place all ingredients on the plate, Sprinkle with salt, Serve  


Sashimi & AIP 

Sashimi is quite Autoimmune Protocol in nature, with its’ pure and fresh ingredients.

When selecting any sort of fish or crustacean on Autoimmune Protocol, it must be Wild Caught.

Farmed fish may be cheaper, however the conditions that those fish are grown in are cheap as well. Often times fish resort to eating the excrement of the fish that are higher up on the water level within the tank or body they are grown in.

Farmed fish also are privy to various chemicals and feeds that are more than likely not Autoimmune Protocol compliant.

In the end, nothing beats the wild. Though our poor ocean is constantly contaminated by who knows what, it is still in somewhat cleaner conditions compared to that of a farm.

When eating Wild Caught fish, you will come to recognize the difference. There is a subtle difference in flavor and texture between Farmed and Wild Caught Fish.

Beware even when purchasing Wild Caught fish because as with most fish they contain preservatives. The ones often used are Sodium Bisulfate, Sodium Pyrophosphate, and Sodium Tripolyphosphate. Note anything that says “To Retain Freshness”, as that usually indicates a preservative is within the fish.

Another thing that is often added in fish such as Wild Caught Tuna is Liquid Smoke, which is fermented as well through its’ process, something one must avoid if one cannot have Brewer’s Yeast.

If you ever have a reaction to fish, check to see if that fish was farmed, therein lies you answer as to whether or not you can tolerate it. However, if you are on Autoimmune Protocol it is probably for the best to not even attempt to eat farmed fish unless you are sure it is okay.

Remember that it takes three days for an ingredient to work its’ way through your entire body system in order to narrow down the cause of a flare up. Be sure to keep a food diary at all times as a reference.

Questionable Ingredients 

In my case, the only manner of question is replacing the fermented and chemically processed ingredients used in the regular original sashimi dish. Those being fermented ingredients commonly known as soy sauce and pickled ginger. While the chemically processed ingredient is more often than not wasabi paste.

Wasabi as you may already know is not even real wasabi most of the time due to it being hard to grow anywhere but high altitudes within the mountains. As a replacement, pastes are created using horseradish powder and made gummy by utilizing the emulsifier xanthan gum.

Xanthan gum is an ingredient that I definitely avoid on Autoimmune Protocol, as well as Guar Gum and Carrageenan, the latter being found in more coconut products than wasabi paste products.

There are claims that 100% wasabi powder is out there, however if you look at the ingredients it is all wasabi leaves or horseradish powder, neither of which are anything like the real deal. I made my own Wasabi Paste out of this necessity, though it may not come too close to that of an actual Wasabi root either, however that option is purely made with Autoimmune Protocol in mind.

My Wasabi Paste is in fact creamier, though I attempt to make it grainy like that of a typical wasabi paste, meanwhile the result is significantly fresher due to the use of fresh ingredients. It is as simple as it is easy to make, see for yourself !

On the other side is the fermented products, all very high in processed sodium and aged for months in factories. This is certainly the case with soy sauce and pickled ginger. While there are recipes out there to replace soy sauce and pickled ginger to make them Autoimmune Protocol compliant, in my case I cannot have either.

The avoidance of fermentation comes from my personal autoimmune disorder Hidradenitis Suppurativa with which I must not eat Brewer’s Yeast. Anything fermented contains Brewer’s Yeast, which makes consuming anything Asian inspired difficult if not non-existent to my eating regimen.

Party Pleaser 

One can imagine this dish as an appetizer for a pleasant dinner party. For a refreshing crunch I used English Cucumber sliced with the thicker portion of my mandolin slicer to use as a base for each stacker.

Oftentimes this recipe is a meal for myself or a snack depending on how much Wild Caught Salmon I have on hand and on my appetite. This will fill me up for certain, though not in a heavy way like that of meat.

For this recipe I used fresh ginger which as I said packs a wallop, but a necessary addition to make this close to the real thing.

It is enjoyable to stack each ingredient on top of the other, providing a level of nostalgia that I had when I was a kid. As you eat each stack the juice of the fish will blend with the kick of the wasabi and ginger with the smooth coolness of the avocado and cucumber. Every ingredient contributes to a harmonious bite.

A refreshing dish which is perfect for the warmer whether in the midst of a cool air conditioned home, this dish will be sure to please. Make sure you eat it up fast, we do not want the fresh fish to go to waste!


Have you tried this Wild Caught dish?

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