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Tuna sashimi with coconut rice
Tuna sashimi with coconut rice
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Ingredients:
  • 200g jasmine rice
  • 4 spring onions, thinly shredded
  • 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), to serve
  • Lime wedges, optional, to serve
Instructions:
  • Prepare the rice in a pot of boiling salted water as directed on the package.
  • Submerge the spring onion in a bowl of ice water until it curls. Drain and combine with coconut milk, lime juice, and chili in a bowl. Season with salt and pepper, then set aside.
  • After draining the rice, add it back to the pan and mix in the flavorful coconut dressing along with half of the spring onion.
  • Plate the rice evenly on serving dishes. Arrange the tuna and avocado wedges on top of the rice, and sprinkle with the rest of the onion and sesame seeds. Serve alongside a bowl of tamari for dipping, and lime wedges for an optional citrusy twist.

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