Serves 4-6
Coconut Sticky Rice
- 2 C. jasmine (or basmati) rice (uncooked)
- 1 C. water
- 1 C. coconut milk (unsweetened, full-fat for best flavor)
- 2 T. lime juice (about 1 lime)
- 1 bunch chopped cilantro
- 1 T. coconut oil
- ½ tsp. sea salt
Cook rice with water and coconut milk (use a rice cooker or stovetop). Once done, fluff with a fork and gently stir in lime juice, cilantro, and salt.
Tuna + Marinade
- 1 ½–2 lbs sushi-grade ahi tuna, cut into cubes or thin slices
- ⅓ C. sweet onion, thinly sliced
- ⅓ C. green onion, sliced
- 1 head garlic, chopped
- 1 T. toasted sesame seeds
- 1 T. chopped roasted cashews
- 2 tsp. red chili paste
- 5 T. coconut aminos
- 3 T. sesame oil
- 1 T. rice vinegar
- 2 T. fresh squeezed lime juice
- 1–2 tsp. sriracha
- ½ tsp. sea salt
Marinate tuna in this mixture for 2–3 hours. After removing the fish, simmer the liquid 3–5 minutes to make a sauce for the rice.
Dressing for Serving
½ C. homemade mayonnaise (I use my cilantro-lime mayo)
2 T. fresh cilantro, finely chopped
1–2 tsp. sriracha (adjust heat to taste)
1 tsp. sesame oil
1 tsp. fresh ginger, finely grated
1 T. lime juice
Pinch of sea salt
Whisk together until smooth and creamy. Drizzle over bowls before serving.
Toppings (choose your favorites)
Coconut aminos (or soy sauce)
Chopped fresh pineapple (a must!)
Tomatoes
Red and/or green onions
Chopped avocado
Sliced radishes
Cucumber
Mango and/or peaches
Cashews
Lime juice
Extra cilantro
Sesame seeds
Seaweed flakes
Broccolini
👉 To serve: Spoon coconut sticky rice into bowls, top with marinated/seared tuna, your favorite toppings, and a drizzle of dressing.
