Tuna Poke Bowls with Brown Rice and Kale

• Gluten free

• Seafood

  • 3 cut into 4-in. cubes 1 pound raw sushi-grade ahi tuna, raw sushi-grade

• Produce

  • 1 cup Avocado, small
  • 3/4 cup Cucumber
  • 1/2 tsp Ginger, fresh
  • 1 cup Green onion
  • 1 cup Lacinato kale

• Condiments

  • 2 1/2 tbsp Soy sauce, reduced sodium
  • 1/2 tsp Sriracha chili sauce

• Pasta & Grains

  • 2 cups Brown rice, hot cooked short-grain

• Baking & Spices

  • 1/4 tsp Kosher salt
  • 1 1/2 tbsp Sesame seeds, white lightly toasted

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 1 tsp Sesame oil, toasted

Found on myrecipes.com

Description

Directions

• Combine rice, kale, 1 tablespoon vinegar, and salt in a bowl; toss to coat. Photo: Brett Whitcomb; Styling: Prissy Lee Combine soy sauce, sesame oil, Sriracha, ginger, and remaining 1 tablespoon vinegar in a large bowl, stirring well with a whisk. Add tuna, cucumber, avocado, and green onion; toss gently to coat. Divide rice mixture evenly among 4 bowls; top with tuna mixture. Sprinkle evenly with sesame seeds. Serve immediately.