Avocado and Lime Rice Cakes with Zesty Tuna
5min
0min
6
260
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Chef's Note
To keep the rice cakes perfectly crispy, assemble these right before you plan to eat them! Always ensure you are purchasing high-quality, sashimi-grade yellowfin tuna from a trusted fishmonger for safe raw consumption.
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Ingredients
15 pieces puffed white rice cakes
400 g raw yellowfin tuna (sashimi grade)
1.5 whole raw avocados
1.5 whole limes
2.5 tbsp raw honey
1 tbsp raw sesame seeds
Instructions
- 1
Slice the 1.5 raw avocados in half, discard the pits, and scoop the green flesh into a medium mixing bowl.
- 2
Grate the zest of the 1.5 limes directly into the bowl, then squeeze in their juice (approximately 3 tablespoons).
- 3
Add 1/2 teaspoon of salt to the bowl and use a fork to thoroughly mash the avocado with the lime juice and zest until mostly smooth with a few small chunks.
- 4
On a clean, dedicated seafood cutting board, use a sharp knife to finely dice the 400g of raw yellowfin tuna into 1/4-inch cubes.
- 5
In a separate small bowl, gently fold the diced raw tuna with 2.5 tablespoons of raw honey and a tiny pinch of salt until the fish is evenly coated.
- 6
Arrange 15 puffed white rice cakes in a single layer on a clean serving platter.
- 7
Divide the mashed lime avocado evenly among the 15 rice cakes, spreading it gently to the edges.
- 8
Spoon the honey-coated raw tuna mixture evenly over the avocado layer on each rice cake.
- 9
Garnish the top of each assembled rice cake with a sprinkle of the 1 tablespoon of raw sesame seeds and serve immediately.
Nutrition Information (per serving)
260
19g
29g
7g
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