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Tuna Poke Bowls with Brown Rice and Kale

Photo: Jennifer Causey; Styling: Jessie Baude

Active time 10 mins
Total time 10 mins
Yield

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

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.