Finger Lime & Sweet Sesame Tuna Sashimi Bowls

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Contributed by: The Australian Superfood Co

Serves: 2

Time: Prep: 15 min.

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


  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.
Dairy Free
Dairy Free
Egg Free
Egg Free
Nut Free
Nut Free
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

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