Sashimi with Coconut Rice

  • serves
    4
1 cup (200g)
Sushi Rice
3
Spring Onions, sliced diagonally
1/2 cup (125mls)
NESTLE CARNATION LIGHT & CREAMY COCONUT MILK
1/2
Juice of Lime
400 g
Sashimi - grade tuna or salmon, sliced
2
Avocados, flesh cut into wedges
50 g
Toasted Sesame Seeds 25g (Black Sesame) 25g (White Sesame)
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
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(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
g
Average Quantity
per:
g

Method

  1. Cook the rice in boiling water according to packet instructions

  2. Meanwhile in a large bowl combine coconut milk, lime juice and chilli in a bowl and set aside

  3. Drain the rice, return to the saucepan and stir in the coconut dressing and half the spring onion.

  4. Place rice onto a serving platter, top with sashimi, avocado wedges, remaining spring onion and sprinkle with sesame seeds.

    If desired, serve with soya sauce, lime wedges and pickled ginger