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

Tuna Poke Bowls With Brown Rice And Kale