Serves 4 (serving size: 1 cup tuna mixture and 3/4 cup rice mixture)
Sidney Fry, MS, RD
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.
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
Est. added sugars 0g
How to Make It
Combine rice, kale, 1 tablespoon vinegar, and salt in a bowl; toss to coat.
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.