Fish Entrees Asian

Tuna sashimi with coconut rice

Name: Tuna sashimi with coconut rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 1 cup (200g) jasmine fragrant rice; 4 spring onions, thinly shredded; 1/2 cup (125ml) coconut milk; Juice of 1/2 lime; 1/4 teaspoon dried chilli flakes; 400g sashimi-grade tuna, sliced; 2 avocados, flesh cut into thin wedges; 50g toasted sesame seeds; Gluten-free tamari (naturally brewed soy sauce) and lime wedges (optional), to serve

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05m

15m

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Craving sashimi but want something more substantial? Try this recipe for tuna sashimi with coconut rice.

1 cup (200g) jasmine fragrant rice
4 spring onions, thinly shredded
1/2 cup (125ml) coconut milk
Juice of 1/2 lime
1/4 teaspoon dried chilli flakes
400g sashimi-grade tuna, sliced
2 avocados, flesh cut into thin wedges
50g toasted sesame seeds
Gluten-free tamari (naturally brewed soy sauce) and lime wedges (optional), to serve

Method

1.

Cook the rice in boiling salted water according to packet instructions.
2.

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.
3.

Drain the rice, return to the pan and stir in the coconut dressing and half the spring onion.
4.

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.