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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
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