Tuna Poke Bowls with Brown Rice and Kale

Tuna Poke Bowls with Brown Rice and Kale Recipe

Photo: Jennifer Causey; Styling: Jessie Baude

Poke (pronounced POH-keh) is a popular Hawaiian salad featuring raw tuna. "Sushi-grade" tuna means that it is the highest-quality fish offered at the market. Seek out a reputable fishmonger or retailer, and don't be afraid to ask where the fish came from and how long it has been there.

Serves 4 (serving size: 1 cup tuna mixture and 3/4 cup rice mixture)


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2 cups hot cooked short-grain brown rice
1 cup very thinly sliced lacinato kale (stems removed)
2 tablespoons rice vinegar, divided
1/4 teaspoon kosher salt
2 1/2 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon Sriracha chili sauce
1/2 teaspoon grated fresh ginger
1 pound raw sushi-grade ahi tuna, cut into 3/4-in. cubes
3/4 cup cubed seeded peeled cucumber
1 small avocado, peeled and diced
1 green onion, thinly sliced
1 1/2 tablespoons white sesame seeds, lightly toasted


Active: 10 Minutes
Total: 10 Minutes

1. Combine rice, kale, 1 tablespoon vinegar, and salt in a bowl; toss to coat.

2. 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.

3. Divide rice mixture evenly among 4 bowls; top with tuna mixture. Sprinkle evenly with sesame seeds. Serve immediately.

Created date

June 2016

Nutritional Information

Calories 338
Fat 9.6 g
Satfat 1.5 g
Monofat 4.9 g
Polyfat 2.3 g
Protein 32 g
Carbohydrate 30 g
Fiber 5 g
Cholesterol 44 mg
Iron 3 mg
Sodium 529 mg
Calcium 82 mg
Sugars 1 g
Est. Added Sugars 0 g