Tuna Poke Bowls with Brown Rice and Kale

Name: Tuna Poke Bowls with Brown Rice and Kale
Total time: 10 min
Yield: Serves 4 (serving size: 1 cup tuna mixture and 3/4 cup rice mixture)
Ingredients: 2 cups hot cooked short-grain brown rice; 1 cup very thinly sliced lacinato kale (stems removed); 2 tablespoons rice vinegar, divided; ¼ teaspoon kosher salt; 2 ½ tablespoons reduced-sodium soy sauce; 1 teaspoon toasted sesame oil; ½ teaspoon Sriracha chili sauce; ½ teaspoon grated fresh ginger; 1 pound raw sushi-grade ahi tuna, cut into 3/4-in. cubes; ¾ cup cubed seeded peeled cucumber; 1 small avocado, peeled and diced; 1 green onion, thinly sliced; 1 ½ tablespoons white sesame seeds, lightly toasted

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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.

By Sidney Fry, MS, RD

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Tuna Poke Bowls with Brown Rice and Kale

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