Yum! My sister recommended this Cooking Light recipe and we were big fans. Really easy to make, too.
If you’re going to have leftovers, I recommend only prepping half the avocado, as it will turn brown if you leave it in the fridge. That said, we stuffed some leftovers into a taco shell the next day, and it wasn’t at all bad.
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 (don’t skip the toasting step like I did)
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.