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Finger Lime & Sweet Sesame Tuna Sashimi Bowls

Finger Lime & Sweet Sesame Tuna Sashimi Bowls 1
Time
Prep: 15 min.
Contributed by
The Australian Superfood Co
Serves
2
An Asian inspired dish with Fingerlime for a burst of citrus. Enjoy with a side of miso soup!

  1. In a small serving bowl, combine cucumber, rice wine vinegar, 1 tsp coconut sugar, sea salt and 2 tbs shallots, set aside.
  2. Combine sweet sesame and soy dipping sauce ingredients and whisk to combine. 
  3. Divide the bok choy between two serving bowls, top each bowl with a portion of the cucumber mixture, 2 tbs crispy shallots, ¼ cup pickled ginger, spring onions, basil leaves and a splash of the sauce.
  4. Spread the Freeze Dried Finger Lime onto a plate and press the tuna into the powder, coating evenly on either side. Repeat with the sesame seeds. Slice tuna carefully into bite-sized pieces. 
  5. To serve, layer nori sheet, tuna and ¼ cup pickled ginger. Serve alongside sweet sesame sauce and bok choy salad.

SHORT DESCRIPTION

An Asian inspired dish with Fingerlime for a burst of citrus. Enjoy with a side of miso soup!

DESCRIPTION

  1. In a small serving bowl, combine cucumber, rice wine vinegar, 1 tsp coconut sugar, sea salt and 2 tbs shallots, set aside.
  2. Combine sweet sesame and soy dipping sauce ingredients and whisk to combine. 
  3. Divide the bok choy between two serving bowls, top each bowl with a portion of the cucumber mixture, 2 tbs crispy shallots, ¼ cup pickled ginger, spring onions, basil leaves and a splash of the sauce.
  4. Spread the Freeze Dried Finger Lime onto a plate and press the tuna into the powder, coating evenly on either side. Repeat with the sesame seeds. Slice tuna carefully into bite-sized pieces. 
  5. To serve, layer nori sheet, tuna and ¼ cup pickled ginger. Serve alongside sweet sesame sauce and bok choy salad.

INGREDIENTS

1 Lebanese cucumber, finely sliced
1 tbsp organic rice vinegar
1 tsp organic coconut sugar
Pinch Celtic sea salt
4 tbs crispy fried shallots
1 bunch bok choy, chopped
½ cup pickled ginger
2 spring onions, finely sliced
½ cup basil leaves, roughly chopped
2 tsp Freeze Dried Finger Lime
240g sashimi grade raw tuna
2 tbsp organic sesame seeds
2 organic nori sheets, cut into quarters

Sweet Sesame Dipping Sauce

1 tbsp organic coconut sugar
1 tbsp organic rice vinegar
Juice of ½ a lime
1 tbsp organic sesame oil
2 tbsp organic coconut aminos
2 spring onions finely chopped

Method

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