Ingredients
- 1 cup (200g) jasmine 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 (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
Method
- Step 1Cook the rice in boiling salted water according to packet instructions.
- Step 2Meanwhile, 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.
- Step 3Drain the rice, return to the pan and stir in the coconut dressing and half the spring onion.
- Step 4Divide 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.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2753 kj
Energy
39g
Fat Total
11g
Saturated Fat
5g
Fibre
33g
Protein
45mg
Cholesterol
55.81mg
Sodium
2g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
Notes
Sashimi-grade tuna is from fishmongers. Gluten-free tamari is from supermarkets and health food shops. You can buy ready-sliced sasimi from a sushi bar to make this dish even quicker.
Related Video
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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