Contributor: Rebecca Coomes



  • 1.3 lbs sashimi-grade raw ahi tuna, cubed
  • 1/4 cup (60ml) coconut aminos
  • 1/4 cup fresh lime juice
  • 1 tbs sesame oil
  • 1 tsp freshly grated ginger


  • 1 avocado, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 1/8 red cabbage, thinly sliced (or use red cabbage sauerkraut if you can tolerate it)
  • 1 tbs white sesame seeds, toasted
  • 1 tbs black sesame seeds, toasted


  • 2 cups cooked jasmine or basmati rice, kept warm
  • 2 tbs rice wine vinegar (or a plain white vinegar will do)
  • 1 tbs sesame oil


  1. Place all tuna ingredients in a large glass or ceramic bowl.  Allow to marinate for 15-60 minutes.
  2. In a separate bowl, mix the cooked rice with the vinegar and sesame oil.
  3. Divide the rice between 4 bowls. Divide the tuna between the 4 bowls then add the avocado, cucumber and cabbage (or sauerkraut). Sprinkle with the white and black sesame seeds and serve immediately.
  4. Get creative with your toppings. Use any vegetables that you enjoy eating. You can sprinkle some scallions or extra coconut aminos over the top for extra flavour.

Rebecca Coomes is the creator of the Healthy Gut. A passionate cook and educator, she is the author of SIBO Summer Cookbook and SIBO Family Favourites Cookbook, and the host of the SIBO Cooking Show.