The desk lunch that got promoted. Sashimi-grade tuna cubed and dressed in Japanese Peanut Rayu with tamari and sesame oil, dropped over warm rice with cold cucumber, avocado and edamame. Fifteen minutes, zero cooking, and it eats better than most things you would queue for.
15 mins. Serves 2.
Ingredients
- 400g sashimi-grade tuna, 2cm cubes
- 2 dessertspoons Plateit Japanese Peanut Rayu
- 1 tbsp tamari
- 1 tsp sesame oil
- 2 bowls steamed rice
- 1 cucumber, sliced thin
- 1 avocado
- 1 cup edamame, podded
- Sesame seeds + spring onion, to serve
Method
- Whisk 2 dessertspoons of Plateit Japanese Peanut Rayu with the tamari and sesame oil in a bowl.
- Tuna in. Fold gently until every cube is coated. Fridge 5 mins while you build.
- Bowl the rice. Cucumber, sliced avocado and edamame fanned over one side.
- Tuna over the other side, every drop of dressing scraped from the bowl after it.
- Sesame seeds and spring onion over. Eat immediately, preferably nowhere near a desk.
Swap it: Sashimi-grade salmon or kingfish take the dressing just as well. Buy whatever looked best on the ice.
