Tuna sashimi with avocado & wasabi
A Japanese lunch for the galley that fine in moderate seas, about 15 min hands-on.
- Lunch
- Japanese
- ⏱ 15 min
- 🌊 Sea tolerance 3/5
- 👑 Luxury
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Sashimi-grade tuna loin (frozen)440 g (110 g)
- Avocado240 g (≈ 2 avocados) (60 g (≈ 0.5 avocado))
- Cucumber160 g (≈ 0.5 cucumber) (40 g)
- Soy sauce40 g (10 g)
- Wasabi paste (tube)8 g (2 g)
- Sesame seeds12 g (3 g)
- White rice (long grain)240 g (60 g)
Method
- Cook the rice; cool.
- Slice the barely-thawed tuna thinly with your sharpest knife.
- Serve on rice with avocado, cucumber, soy, wasabi and sesame.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Fish, Gluten, Mustard, Sesame, Soy — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 463
- protein
- 34 g
- fat
- 11 g
- carbs
- 56 g
- sugar
- 1 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in. Not counted: Wasabi paste.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes