Featured Article

RAW VEGAN RIBERRY CHEESECAKE

RAW VEGAN RIBERRY CHEESECAKE

Sep 11, 2021
So light, creamy and smooth, this recipe makes us think all cheesecakes...
WATTLESEED & GOOEY CHOC SMOOTHIE

WATTLESEED & GOOEY CHOC SMOOTHIE

Sep 11, 2021
Naturally sweet, satisfyingly smooth and delectably gooey, this smoothie is heavenly and healthy all...
SPICY PRAWN AND FINGER LIME SALAD

SPICY PRAWN AND FINGER LIME SALAD

Sep 11, 2021
Try cooking your fresh prawns on the BBQ to add a more rustic flavour, adjust...
BUSH BERRY MUFFINS

BUSH BERRY MUFFINS

Sep 11, 2021
Pretty in pink, these muffins are almost too cute to eat… but too...
FINGER LIME & SWEET SESAME TUNA SASHIMI BOWLS

FINGER LIME & SWEET SESAME TUNA SASHIMI BOWLS

Sep 03, 2021
Freshen up your palette with our Australian rendition of a Japanese favourite. Keeping with...

FINGER LIME & SWEET SESAME TUNA SASHIMI BOWLS

FINGER LIME & SWEET SESAME TUNA SASHIMI BOWLS

Freshen up your palette with our Australian rendition of a Japanese favourite. Keeping with tradition this recipe consists of a number of light components, each bursting with oriental blends that come together to create a masterpiece. A hint of Australian Finger Lime provides yet another layer of flavour, sitting delightfully alongside the sweet, the salty  and the refreshing. Enjoy with a side of miso soup and a pair of chopsticks.

 

INGREDIENTS

  • 1 Lebanese cucumber, finely sliced
  • 1 tbs rice wine vinegar
  • 1 tsp coconut sugar
  • pinch of sea salt
  • ¼ cup 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 tbs sesame seeds
  • 2 nori sheets

Sweet Sesame and Soy Dipping Sauce:

  • 1 tbs coconut sugar
  • 1 tbs rice wine vinegar
  • juice of ½ a lime
  • 1 tbs sesame oil
  • 2 tbs light soy sauce
  • 2 spring onions, finely sliced

 

METHOD

  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 Limes 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.

 

 

Article Source: Australian Superfood Co.
Photo Source: Australian Superfood Co.
Original Article: https://bit.ly/3kVyl2G

 
AUSTRALIAN SUPERFOOD variation of FINGER LIME NATIVE FRUIT available for check out here ➡️ https://bit.ly/3BDJZpK

AUSTRALIAN HARVEST ORGANIC HORSERADISH VINEGAR available for check out here ➡️ https://bit.ly/3h4iD46

We have multiple healthy choices of AUSTRALIAN SUPERFOOD PRODUCTS at Drink International ➡️ https://bit.ly/34pnnK0