Instructions
Tuna
- 1.3 lbs sashimi-grade raw ahi tuna, cubed
- 1/4 cup (60ml) coconut aminos
- 1/4 cup fresh lime juice
- 1 tbs sesame oil
- 1 tsp freshly grated ginger
Toppings
- 1 avocado, thinly sliced
- 1/2 cucumber, thinly sliced
- 1/8 red cabbage, thinly sliced (or use red cabbage sauerkraut if you can tolerate it)
- 1 tbs white sesame seeds, toasted
- 1 tbs black sesame seeds, toasted
Rice
- 2 cups cooked jasmine or basmati rice, kept warm
- 2 tbs rice wine vinegar (or a plain white vinegar will do)
- 1 tbs sesame oil
Method
- Place all tuna ingredients in a large glass or ceramic bowl. Allow to marinate for 15-60 minutes.
- In a separate bowl, mix the cooked rice with the vinegar and sesame oil.
- Divide the rice between 4 bowls. Divide the tuna between the 4 bowls then add the avocado, cucumber and cabbage (or sauerkraut). Sprinkle with the white and black sesame seeds and serve immediately.
- Get creative with your toppings. Use any vegetables that you enjoy eating. You can sprinkle some scallions or extra coconut aminos over the top for extra flavour.
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