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
- In a small serving bowl, combine cucumber, rice wine vinegar, 1 tsp coconut sugar, sea salt and 2 tbs shallots, set aside.
- Combine sweet sesame and soy dipping sauce ingredients and whisk to combine.
- 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.
- 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.
- 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
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