Quick, light, refreshing and so damn pretty, this is my kind of dinner throughout Spring and Summer. Switch the tuna with whichever sashimi-grade fish you like – just be sure to ask about it’s provenance and sustainability.
2/3 cup black or wild rice
2/3 cup brown rice
1 cup frozen shelled edamame beans
150g sugar snap peas, trimmed
1 bunch broccolini, trimmed, halved
1 bunch small radish, washed
1 avocado, halved, thinly sliced
Baby snow pea sprouts
300 g sashimi tuna, cubed
Red shiso herbs to serve, optional
1 tbs sesame oil
2 tsp tamari soy (gluten-free if needed)
2 tsp coconut nectar
1 tbs mirin
2 tsp black vinegar (gluten-free if needed)
Black and white sesame seeds, to serve
- Cook rices according to packet directions. Drain. Combine in a bowl.
- Blanch edamame beans, sugar snap peas and broccolini in boiling water until bright green and just tender. Drain, rinse under cold water.
- To make dressing, whisk sesame oil, tamari, coconut nectar, mirin and vinegar in a bowl.
- Arrange all ingredients in serving bowls (see photo). Drizzle over dressing. Scatter sesame seeds over tuna. Serve.