This Tuna Sashimi recipe is a really simple and healthy dinner or lunch recipe!
1 cup (200g) jasmine rice
4 spring onions, thinly shredded
1/2 cup (125ml) coconut milk
Juice of 1/2 lime
1/4 tsp dried chilli flakes
400g sashimi-grade tuna (see note), sliced
2 avocados, flesh cut into thin wedges
50g toasted sesame seeds
Gluten-free tamari (naturally brewed soy sauce)
lime wedges (optional), to serve
- Cook the rice in boiling salted water according to packet instructions.
- Meanwhile, place the spring onion in a bowl of iced water until it curls. Drain and set aside. Combine the coconut milk, lime juice and chilli in a bowl. Season with salt and pepper, then set aside.
- Drain the rice, return to the pan and stir in the coconut dressing and half the spring onion.
- Divide the rice among serving plates. Top with the tuna and avocado wedges, then garnish with the remaining onion and sesame seeds. Serve with a bowl of tamari to dip, and lime if desired.