Tuna Poke Bowls With Brown Rice And Kale

• 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

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.

brown rice, very, rice vinegar, kosher salt, soy sauce, sesame oil, chili sauce, ginger, tuna, cucumber, avocado, green onion, white sesame seeds

Taken from www.myrecipes.com/recipe/tuna-poke-bowls-brown-rice-kale (may not work)