Raw tuna and kale poke bowls with spicy soy drizzle
- 1 ⅓ cups brown rice (dry)
- 8 cups kale
- 2 ½ tbsp rice vinegar
- 2 cucumbers
- 2 green onions
- 2 avocados
- 1 ¼ lbs tuna steak (5 oz, 5 oz, 5 oz, 5 oz portions)
- 2 tbsp soy sauce
- 2 tsp sriracha
- 1 tsp sesame oil
- 1 ½ tbsp sesame seeds
Prepare rice according to package instructions.
Slice kale leaves widthwise into thin ribbons. Place in a bowl with 4 tsp rice vinegar. Massage well with your hands, then set aside.
Dice cucumber. Thinly slice green onion. Peel and dice avocado. Cut tuna into 3/4-inch cubes.
In a medium bowl, combine remaining 4 tsp rice vinegar with soy sauce, sriracha and sesame oil. Add tuna, cucumber, green onion and avocado. Toss gently to combine.
Add rice to the kale mixture, tossing to combine. Top with tuna and sprinkle with sesame seeds.