Tuna Sashimi Nourish Bowls

You could say being healthy and being organised are like old friends. It’s hard to have one without the other, but together they’re an unstoppable team. As the healthiest food is often unpackaged and made from scratch, it can take a little more time to put together. But it does pay to come prepared, being organised makes light work of being healthy. So, should you ever decide to make my Tropical Tuna Sashimi Bowls it’s worth buying a little extra tuna. The following day you can whip up this simple Tuna Sashimi Nourish Bowl in a matter of minutes.

Tuna Sashimi Nourish Bowls
Recipe By Shelley Kamil

Ingredients
Serves 2

1 Sashimi grade tuna steak, cubed
1 carrot julienned
1 cucumber julienned
1 bunch asparagus, trimmed and blanched
Handful green beans, trimmed and blanched
Half avocado sliced
2-3 kale leaves, torn from stem
2-3 spring onions, sliced
2 sheets Nori, cut to squares
2 cups Cooked brown rice or quinoa
2tsp white sesame seeds
2tsp black sesame seeds
2tbs pickled ginger

Dressing 
1tbs sesame oil
2tsp tahini
Juice of half a a lemon
1tbs rice wine vinegar / sushi vinegar
2tsp honey

Directions 
1. In a medium sized mixing bowl, combine the dressing ingredients and whisk to combine. Add the tuna, mix to combine and transfer to fridge whilst you assemble bowl.
2. Divid the kale between two serving bowls, dress with lemon juice and massage until the leaves begin to wilt and turn a vibrant shade of green.
3. Neatly line each bowl with the julienned / blanched veggie sticks and Nori squares. Top each serving of kale with 1 cup each of  either brown rice or quinoa, then a serving of the tuna mixture and a sprinkle of spring onions  and sesame seeds. Serve with a side of avocado, another squeeze of lemon, pickled ginger and an extra sprinkle of sesame seeds xx