Recipe: Tuna sashimi with coconut rice


  • 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) and lime wedges (optional), to serve


  1. 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.
  2. 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. Divide the rice among serving plates.
  4. Top with the tuna and avocado wedges, then garnish with the remaining onion and sesame seeds.
  5. Serve with a bowl of tamari to dip, and lime if desired.

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)